Cook the Book: Fresh Basil Panna Cotta

Name: Cook the Book: Fresh Basil Panna Cotta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bunch fresh basil leaves, rinsed well; 1 packet unflavored gelatin; 473 milliliters heavy cream (or substitute whole milk for up to 1/2 cup); 79 milliliters sugar; 2 Tbsps water

Cook the Book: Fresh Basil Panna Cotta might be just the Mediterranean recipe you are searching for. One serving contains 476 calories, 3g of protein, and 44g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have basil leaves, water, heavy cream, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Dissolve gelatin in water and set aside. Reserve one or two large basil leaves for the garnish.

Ingredients you will need

Fresh Basil

Gelatin

Water

Combine the cream, sugar, and the rest of the basil in a medium saucepan and just bring to a simmer.

Ingredients you will need

Basil

Cream

Sugar

Equipment you will use

Sauce Pan

Remove from heat and cover to steep for 20 minutes. Strain the leaves from the cream mixture and stir in the gelatin.

Ingredients you will need

Gelatin

Cream

Divide equally among four ramekins, cover with plastic, and chill at least 4 hours or overnight to set.

Equipment you will use

Ramekin

Roll up reserved basil leaves and slice thinly into chiffonades.

Ingredients you will need

Fresh Basil

Roll

Place a pinch of the chiffonades on each of the ramekins to garnish.

Equipment you will use

Ramekin

Equipment

Sauce Pan

Ramekin

Ingredients

Servings:

1bunch

fresh basil leaves, rinsed well 1packet

unflavored gelatin 473milliliters

heavy cream (or substitute whole milk for up to 1/2 cup)79milliliters

sugar 2Tbsps

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. 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. The Casan Emma Chianti Classico with a 4.8 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.