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Gale Gand from Market Kitchen
Garrey Dawson welcomes the beginning spring with this sweet and creamy dessert infused with fresh basil

 

Basil panna cotta

Basil panna cotta

Method
 
1. Pick the basil leaves and blanch in a pan of boiling water until soft – this will take a good 30 seconds.

2. Drain, then place into a food processor and blend to a smooth paste. Push through a sieve lined with muslin, and chill in the fridge until needed.

3. Place the cream with the sugar. Scrape the vanilla seeds into the mixture and throw in the pods as well. Gently heat through. Add the gelatine and stir until dissolved.

4. Stir in the basil purée. Pour the mixture through a sieve into ten small glass tumblers and leave to chill in the fridge for at least 4 hours until set.

5. Serve chilled from the tumblers.

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easy
 
Serves: 10
Prep: 15 min, plus 4 hrs chilling
Cook: 10 min
 
 

Ingredients

 2 big bunches Basil
350ml double cream
30g Sugar
2 vanilla pods, split
1/2 leaf gelatine
 

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