Panna Cotta with Basil

Ingredients

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50 Cl of cream 

2 Basil bunches

1 Punnet of raspberries

1 Vanilla pod

80g of powdered sugar

1 Packet of gelatin sheet

 

Method of preparation

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Boil 50 cl of liquid cream with vanilla pod divided into two and scraped.

Turn off the heat, put the basil in the cream, and remove the vanilla pod.

Mix and brew for 10 minutes.

Strain, then bring to boil and add the sugar and 4 sheets of gelatin, 2 g each, (preferably if previously soaked in warm water).

Mix to incorporate the gelatin and pour into glasses then refrigerate for 2 hours.

Before serving, garnish with a few raspberries and a basil leaf.

 

 By Chef Samar Mhanna 

Special Thanks to Lamina's Kitchen.