For Basil Panna Cotta:
- 500ml of single cream
- 100ml of milk.
- 3 sheets of gelatine.
- 200mg sugar
- 200gr of basil leaves.
- raspberries to garnish
For strawberry coulis:
- 100gr of strawberries
- 2 tbs of lemon juice
- 1 tbs of sugar
For caramelised pistachios:
- 200gr of pistachios (shelled)
- 200gr sugar
- 200ml of water
- 1 tbs of lemon juice.
Let’s start with preparing the basil. Add basil leaves to the blender and blend until smooth. Run everything through a sift so we have nice basil juice at the end.
Add gelatine sheets into a pan with cold water and leave it aside for 10 min
Heat the pot for panna cotta , add 500ml of single cream, milk and sugar. Add basil juice and stir until sugar is completely incorporated into the mixture. Don’t let the mixture boil. Remove from the stove and add gelatine sheets by squeezing them beforehand to remove excess water. Mix everything and pour into ramekins. I usually get 4 full ramekins from this amount of mixture. Leave it to cool at room temperature for 30 min , then transfer it to the fridge for 6 hours preferebly.
While panna cotta is chilling, we can start with our coulis. Transfer strawberries into the blender add lemon juice and sugar, blend everything and run the mixture through a sift to make sure all seeds are left out. Transfer the mixture to the fridge.
Transfer whole pistachios to the food processor and run it for 5 sec to have a finer texture. Add them to the bowl.
Heat the pan on low-medium heat and add water with sugar. Mix it up well and heat for approx 10 min until we get sirupy texture. Add pistachios to the pan and mix. Distribute them evenly on a cooling rack (I usually put it on a baking paper). Transfer to the fridge if possible to let it solidify.
Just before serving transfer pistachios into the blender and blent it for a couple of seconds so we have nice caramelised crumble.
Remove panna cotta from the ramekins by running a knife to loosen it. Tip out on to a serving plate. Add coulis and pistachios.