Panna cotta (or “cooked milk”) must be the world’s simplest dessert; yet it impresses guests and tastes wonderful. It’s really a blank canvas to add other flavors: in this case, basil and lemon. It’s best to make it the day before serving and refrigerate it overnight. Using flip-top jars is a great way to make in advance and avoid refrigerator order absorbing into the panna cotta.
The warm cream is thickened by adding gelatin. My preferred type is gelatin sheets, available at specialty restaurant suppliers and online. I use “silver sheets” with “160 bloom power” (there are other strengths) from Surfas in Los Angeles. This type of gelatin is guaranteed to melt nicely into the warm liquid.
For this recipe, the strawberry sauce can be made in advance and refrigerated.
What an interesting recipe! I would have never thought of adding basil to panna cotta! This sounds absolutely divine! Thanks for sharing!
Thanks for your comment!! If you try the recipe, let me know how it comes out!! Joe
OMG I had this once on a cruise ship going from Rome to Greece, and it was easily the most divine thing I’ve ever eaten! I’m excited to try your recipe!!
Terri: I hope you give it a try! It’s really plays with your mind because the panna cotta is still milky white but it tastes of basil and lemon. Let me know how it turns out.
Joe