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Mom's Recipes: Traditional Rosemary Curds

by Amercook Spain
- By Pablo González,
2 Michelin star chef


🌿 The romero It is a very typical aromatic plant in our traditional cuisine and, above all, very present in the most traditional dishes of our mothers.

It commonly grows throughout the Iberian Peninsula and we usually use it in the kitchen for its great aroma, interesting flavor and for its antioxidant properties. It also has many other uses, such as in traditional home medicine. Here it is usually infused with alcohol to treat skin or circulatory problems and it can also be added to a bowl of boiling water to create steam when we have certain upper respiratory problems. It is certainly a very versatile shrub! 😍

This time we will use it in a dessert. Yes, you heard right!



- 660 g of milk

- 330 g of cream

- 55 g fresh San Millán cheese

- 160g sugar

- 10 g of gelatin

- 10 g rosemary




- STEP 1: We heat the milk together with the rosemary, once it is hot we remove from the heat, cover and let it infuse for a few minutes.

- STEP 2: Strain the milk, put it back in the saucepan and add the sugar. We put on the fire and heat until the sugar dissolves.

- STEP 3: Once the sugar is dissolved, we add the gelatin sheets that we have previously hydrated in cold water and stir.

- STEP 4: We finish by incorporating the cream and fresh cheese (San Millán) already out of the fire and grind until we are left without any lumps.

Now we only have to place it in the container that we like the most and thus we will have finished this magnificent dessert. Once curdled, we add on top the fruits that we find in season that we like the most. A simple and refreshing dessert with which we will conquer our most demanding diners.


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