Description
A refreshing dessert recipe featuring the unique combination of lemon and basil in a creamy panna cotta.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest (about 1 lemon)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon unflavored gelatin powder
- 3 tablespoons cold water
- 1/4 cup fresh basil leaves, chopped
- Pinch of salt
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, sugar, lemon zest, lemon juice, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling. Remove from heat.
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes until it blooms.
- Once the cream mixture is hot, add the bloomed gelatin and stir until completely dissolved.
- Stir in the chopped basil and a pinch of salt. Let the mixture cool for about 10 minutes.
- Strain the mixture through a fine-mesh sieve into a measuring cup or bowl to remove the basil leaves and any zest.
- Pour the strained mixture into individual serving cups or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
- To serve, you can garnish with additional fresh basil leaves or a drizzle of honey if desired.
Notes
- For a lighter version, substitute half of the heavy cream with coconut milk.
- For a fun presentation, add a few drops of food coloring to the mixture before pouring it into the cups.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 10g
- Sodium: 0mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg