August 22, 2013
What can I say.....This wonderful dessert has wobbled it's way around the globe. A perfect base for the endless flavours of endless ingredients or simply in its truest form 'vanilla'. Unusual as it sounds, we are using basil and lemon in this recipe....delicious, impressive colours, aromas and we're going to 'dress it up' with a lemon top!
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Medium
For the Pannacotta
Place the basil into the milk and put in the fridge overnight to infuse, keeping the basil submerged.
Soak the gelatine sheets in a little cold water to soften. Heat the milk with the basil in a pan and slowly bring to the boil. Add the sugar and stir until dissolved. Remove from heat, squeeze out the gelatine sheets and add to pan. Stir until dissolved, returning the pan to a gentle heat if necessary.
Put the cream in a bowl and strain the milk through a sieve into it, pressing the basil with a ladle or spoon to extract as much of its wonderful colour and pungent flavour as possible. Whisk the cream and milk vigorously ensuring any lumps are removed. Transfer the mixture and the basil from the sieve to the blender and whiz up. Pass through a sieve again, cool slightly and then transfer the lovely green mixture into your moulds or glasses. Chill.
For the Lemon top
Place the water, sugar and lemon juice into a pan and boil until it turns syrupy - about 10 -15 mins - Leave to cool and once the pannacotta are set and the lemon syrup is cool simply pour on top and scatter with twists of zesty lemon......beautiful!