Print

Strawberry, basil and lime panna cotta

This fragrant strawberry, basil and lime panna cotta is a light and creamy summer dessert and will make a great dessert to end a dinner on.

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

For the panna cotta:

  • 45 cl (2 cups) cream
  • 50 g (1/4 cup) sugar
  • 1 packet vanilla sugar or 1 tsp vanilla extract
  • 2 gelatin leaves
  • the zest of 1 lime
  • the juice of 1/2 a lime

For the strawberry and basil coulis:

  • 8-10 strawberries
  • 3 basil leaves
  • 1 tbsp sugar

For the garnish:

  • 3-4 strawberries washed and hulled
  • 4 basil leaves

Instructions

Prepare the panna cotta:

  1. Pour the cream into a pan, add the lime zests, the sugar and vanilla sugar. Bring the cream to a simmer on a low heat, then remove from the hob and let cool.
  2. Place the gelatin leaves in a bowl of cold water and let them soften.
  3. Remove 3-4 tbsp of the cooled cream mix and place in a separate pan.
  4. Squeeze the juice of 1/2 a lime and add it to the remainder of the cream. The cream has to have cooled completely before adding the lime juice or the cream could separate.
  5. Heat up the 3-4 tbsp of cream that you put aside earlier, then remove from the heat and add the drained gelatin. Mix until fully melted in and let cool for a couple of minutes before adding the mix to the rest of the cream.
  6. Carefully pour the mixture into the four glasses, dividing it evenly, without allowing any to spill out. Place the tray in the fridge and leave to set for 4-5 hours or overnight.

For the basil and strawberry coulis:

  1. The next day or after chilling for a couple of hours, cut the strawberries into quarter, then place them in a mixer with the basil, sugar and vanilla sugar. Blitz until there are no longer any chunks, then filter the coulis so as to get a smooth result.
  2. Pour the coulis on the panna cottas and place in the fridge to chill before serving.