Ingredients
Equipment
Method
- In a bowl, combine 1 tbsp powdered gelatin with cold water and let it bloom.
- In a saucepan, heat 1 cup heavy cream, 1/2 cup sugar, and 1 tbsp lemon zest over medium heat until the sugar dissolves.
- Stir in the bloomed gelatin until fully dissolved. Remove from heat.
- Add 1 tsp vanilla extract and 6 fresh basil leaves to the mixture. Let it steep for 10 minutes.
- Strain the mixture into serving cups to remove the basil leaves.
- Refrigerate for at least 4 hours until set.
- In a separate bowl, combine 1 cup fresh raspberries, 1/4 cup sugar, and 1 tbsp lemon juice. Mash the raspberries to create a sauce.
- Serve the panna cotta topped with raspberry sauce.
Nutrition
Notes
Feel free to substitute basil with mint or use flavored extracts like almond or coconut for different variations. This panna cotta can be made up to three days in advance and stored in the fridge.