Basil Panna Cotta

Name: Basil Panna Cotta
Prep time: 8 h
Cook time: 8 h
Total time: 8 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters mixed fresh berries, washed and dried, for serving; 355 milliliters buttermilk, at room temperature; 237 milliliters (packed) fresh basil leaves, washed and dried; 1 teaspoons unflavored powdered gelatin; 237 milliliters heavy cream, at room temperature; 1 pinch Pinch of kosher salt; 1 Tbsp finely grated lemon zest; 118 milliliters sugar; 1 vanilla bean, split

Basil Panna Cotta

The recipe Basil Panna Cotta could satisfy your Mediterranean craving in approximately 8 hours. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains around 4g of protein, 17g of fat, and a total of 264 calories. It is a good option if you're following a gluten free diet. Head to the store and pick up powdered gelatin, buttermilk, basil leaves, and a few other things to make it today.

Instructions

Pour the heavy cream into a medium saucepan. Scrape all the seeds from the vanilla bean, and add them to the saucepan along with the bean, sugar, basil, lemon zest, and salt. Cook over medium heat until just boiling, about 5 minutes.

Ingredients you will need

Vanilla Bean

Heavy Cream

Lemon Zest

Basil

Seeds

Sugar

Salt

Equipment you will use

Sauce Pan

Remove the pan from the heat, cover, and set aside for at least 30 minutes.

Equipment you will use

Frying Pan

In a small bowl, sprinkle the gelatin over 4 teaspoons of water and set aside to soften and bloom.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

Fish out the vanilla bean, scraping any remaining custard and seeds back into the mixture, and set it aside.

Ingredients you will need

Vanilla Bean

Custard

Seeds

Fish

Over medium heat, bring the cream mixture back to just barely a simmer

Ingredients you will need

Cream

Slide the pan from the heat, add the softened gelatin, and stir until dissolved.

Ingredients you will need

Gelatin

Equipment you will use

Frying Pan

Pour the custard through a fine-mesh strainer into a clean bowl, pressing on the basil and the zest to make sure you get all of the flavor from them. Discard the basil and the zest.

Ingredients you will need

Custard

Basil

Equipment you will use

Sieve

Bowl

Add the buttermilk to the cream mixture, and stir until well blended.

Ingredients you will need

Buttermilk

Cream

Pour the custard into 6 small straight-sided rocks glasses (about 6 ounces each, the kind you would use for a good bourbon). Cover the glasses with plastic wrap and refrigerate for at least 8 hours, or up to 2 days.

Ingredients you will need

Bourbon

Custard

Wrap

Equipment you will use

Plastic Wrap

To serve, spoon the berries on top of the panna cotta.

Ingredients you will need

Berries

Equipment

Ingredients

Servings:

355milliliters

mixed fresh berries, washed and dried, for serving 355milliliters

buttermilk, at room temperature 237milliliters

(packed) fresh basil leaves, washed and dried 1teaspoons

unflavored powdered gelatin 237milliliters

heavy cream, at room temperature 1pinch

Pinch of kosher salt 1Tbsp

finely grated lemon zest 118milliliters

sugar 1

vanilla bean, split

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castellani Chianti Annata. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 14 dollars per bottle.