Rachel Roddy’s recipe for chocolate and rosemary panna cotta

February 19, 2026

TL;DR

Kitchen herbs like rosemary possess strong chemical defenses, releasing volatile compounds to deter predators and competitors.
Rosemary's aroma, a mix of pine, eucalyptus, and camphor, complements the flavor of dark chocolate.
Adding dark chocolate to panna cotta improves its texture, making it tender and wobbly rather than rubbery.
To infuse cream with rosemary, it must be warmed gently and slowly, almost to a boil.
The panna cotta should be served at room temperature (at least 30 minutes out of the fridge) for optimal texture and aroma release.
Unmoulding involves a brief dip in boiling water to release the panna cotta from its mould.
The recipe yields 4-6 servings and requires ingredients such as gelatine, dark chocolate, cream, sugar, and fresh rosemary.

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