Panna Cotta with Basil and Pesto
(3 votes)
(3 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Ingredients
for
- For panna cotta
- 3 sprigs Basil
- 5 sheets gelatin
- 250 milliliters milk
- 250 milliliters Whipped cream
- 50 grams sugar
- 1 pc Lemon peel
- For pesto
- ½ bunch mint
- 1 Tbsp toasted Pine nuts
- 1 tsp lemon juice
- olive oil
- For garnishing
- 4 Pastry cups
- 12 Strawberries
- 4 Tbsps Pistachio
Preparation steps
1.
Rinse basil and shake dry. Soak gelatine in cold water.
2.
Combine milk with cream, sugar, lemon zest and basil in a pot. Bring to a boil.
3.
Squeeze out gelatine and add to cream, stirring. Place pan in tray filled with cold water, continue stirring. Once cream starts to thicken, pour cream into ramekins.
4.
Refrigerate for about 4 hours.
5.
Prepare pesto. Rinse mint, shake dry, pluck off leaves and puree finely with pine nuts and lemon juice. Gradually add as much oil st that pesto becomes thick.
6.
Dip panna cotta ramekins in hot water for a few seconds, invert onto plate and drizzle with pesto. Serve garnished with crackers, strawberries and pistachios.
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