Season: Summer
Prep time: 15 minutes
Overnight cook time: 8 hours
Panna Cotta is a custard dessert on many Italian tables. It is simple to make, although it does require some patience before you can enjoy it. Adding the basil adds a bright complexity of flavor and visual appeal.
Serves 8 small ramekins
2 big bunches of basil
1-1/2 cups organic whipping cream, Vegan use 1-1/2 cups coconut milk, unsweetened.
1 tbsp. gelatin powder
1/2 vanilla bean (scraped)
1/3 cup coconut, maple, or pure cane sugar
Blanch basil leaves (no stems) in pot of boiling water for 30 seconds. Place immediately in ice bath.
Remove basil from bath. It's ok to have a little water clinging to basil. Put in blender and pulse several times. Put basil liquid through a muslin cloth and squeeze out all the liquid into a separate bowl. Set aside.
Warm cream, or coconut milk in small pot with half a vanilla bean, scraped out of pod with a paring knife. Do not bring to a boil.
Add sugar and stir. Add gelatin paste (gelatin powder + water) to simmering cream and whisk in.
Add liquid Basil to cream and stir.
Pour cream mixture in mini ramekins. If serving as a dessert, use larger ramekins.
Cover with plastic and refrigerate for 8 hours or overnight. Change plastic wrap at least once, so there is no condensation.
When ready to serve, place ramekins in hot water bath for 30 seconds. Remove and turn upside down to release Panna Cotta.