"These creamy puddings are a go-to dessert for entertaining throughout Italy because they can be made ahead of time and are easy to dress up."
- Giada De Laurentiis
Flip the script on your guests with this basil panna cotta dessert topped with juicy strawberries. It's beautiful, colorful, and all about the basil. Not your typical panna cotta. Make it the day before, and you can chill before the party.
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Super-Italian
This basil panna cotta with strawberries is from Super-Italian: More Than 110 Indulgent Recipes Using Italy's Healthiest Foods by Giada De Laurentiis.
When it comes to flavor, but perhaps even more crucially, when it comes to your health, quality is everything. Do a cleanse on your pantry: Look at the labels of what's on the shelf. Your pasta should contain semolina flour and not much else. How much sugar is in your pasta sauce?
When shopping, read the labels, and if the ingredient list is longer than five or six items, keep moving. Know where your food comes from and what goes into it. Buy the best you can afford, and choose organic whenever possible.
If you buy a lesser version you could end up eating more artificial coloring, additives, preservatives, sugar, and flavor enhancers. All these factors matter when you are cooking for good health and will bear dividends in the long run.
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Basil Panna Cotta Dessert
Ingredients
- milk - whole milk is preferred but you can use what you have on hand
- cream - this panna cotta dessert calls for heavy cream
- basil - loosely packed fresh basil leaves are recommended
- gelatin - unflavored gelatin
- sugar - we like Truvia, a stevia & sugar blend that requires less
- salt - kosher salt
- strawberries - sliced or cubed strawberries for the topping
Food Allergy or Substitution Needed?
Click the button below to ask AI how to alter it for your diet!
Equipment
- prep bowls
- measuring cup
- blender
- small saucepan
- spoonula
- fine-mesh strainer
- kitchen scale
- ladle
- measuring spoon
- ramekins
- paring knife
- composite paper cutting board
Blend the Milk, Cream, & Basil
Wash your hands with soap and water. Use a measuring cup to add the milk and cream to a blender. Tear the stems from the basil and place the leaves in the blender. Blitz to combine.
Heat it on the Stove
Pour the liquid into a small saucepan and bring to a simmer over medium heat. Remove from heat and let stand for 15 minutes. Turn off the stove.
Prep the Gelatin
While the milk mixture is infusing with the basil, prep the gelatin. Mix the gelatin with 2 tablespoons of water in a small bowl. Set it aside for 5 minutes.
Strain the Basil
Place a fine-mesh strainer over a bowl and pour the contents of the saucepan over the strainer. Discard the basil.
Back to the Stove
Return the milk to the saucepan. Use a kitchen scale to weigh the sugar. Add the sugar, salt, and softened gelatin to the saucepan.
Bring to a simmer over medium heat. Stir for a minute to dissolve the sugar. Turn off the stove when finished.
Divide Among the Ramekins & Chill
Use a ladle to transfer the mixture to the ramekins. Transfer to the fridge to chill for 4 hours or preferably overnight.
Prep the Strawberry Topping
When ready to serve, use a knife and cutting board to cube or slice the strawberries and sliver the basil. Transfer the strawberries to a bowl and sprinkle with the sugar and salt. Stir and let sit to macerate for 20 minutes. This releases the juices. Stir in the basil.
Release the Panna Cotta from the Ramekins
Run a small knife around the edges of each ramekin. Dip each ramekin into the hot water for a minute to loosen it. Invert the panna cottas onto each plate.
Top Them Off
Top the panna cottas with the strawberries and their juices. Enjoy!
free recipe!
Basil Panna Cotta with Strawberries
Make it ahead of time and you can chill before the party.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.
Montessori Continent Boxes
Explore every continent with these solid maple hardwood boxes.
Basil Panna Cotta with Strawberries
Equipment
- Measuring Spoon
- Ramekins 5-6 oz, or custard cups
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup basil leaves fresh, loosely packed
- 2 teaspoon unflavored gelatin
- ½ cup sugar
- 1 pinch kosher salt generous
For Serving
- 1 pint strawberries cut into small cubes or sliced
- 1 tablespoon sugar
- 1 pinch kosher salt tiny
- 6 basil leaves fresh, or mint
Instructions
- Blend the Milk, Cream, and Basil: Wash your hands with soap and water. Use a measuring cup to add the milk and cream to a blender. Tear the stems from the basil and place the leaves in the blender. Blitz to combine.
- Heat it on the Stove: Pour the liquid into a small saucepan and bring to a simmer over medium heat. Remove from heat and let stand for 15 minutes. Turn off the stove.
- Prep the Gelatin: While the milk mixture is infusing with the basil, prep the gelatin. Mix the gelatin with 2 tablespoons of water in a small bowl. Set it aside for 5 minutes.
- Strain the Basil: Place a fine-mesh strainer over a bowl and pour the contents of the saucepan over the strainer. Discard the basil.
- Back to the Stove: Return the milk to the saucepan. Use a kitchen scale to weigh the sugar. Add the sugar, salt, and softened gelatin to the saucepan. Bring to a simmer over medium heat. Stir for a minute to dissolve the sugar. Turn off the stove when finished.
- Divide Among the Ramekins & Chill: Use a ladle to transfer the mixture to the ramekins. Transfer to the fridge to chill for 4 hours or preferably overnight.
- Prep the Strawberry Topping: When ready to serve, use a knife and cutting board to cube or slice the strawberries and sliver the basil. Transfer the strawberries to a bowl and sprinkle with the sugar and salt. Stir and let sit to macerate for 20 minutes. This releases the juices. Stir in the basil.
- Release the Panna Cotta from the Ramekins: Run a small knife around the edges of each ramekin. Dip each ramekin into the hot water for a minute to loosen it. Invert the panna cottas onto each plate.
- Top Them Off: Top the panna cottas with the strawberries and their juices. Enjoy!
Notes
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/panna-cotta
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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