Go Back Email Link
–+ servings
basil panna cotta with strawberries from Super-Italian

Basil Panna Cotta with Strawberries

Kristin
Flip the script on your guests with this basil panna cotta dessert topped with strawberries. Make it ahead of time & chill before the party.
No ratings yet
Pin Recipe Print Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Chill Time 8 hours
Total Time 8 hours 22 minutes
Course Dessert
Cuisine Italian
Servings 6 people
Calories 261 kcal

Equipment

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

Calories: 261kcalCarbohydrates: 28gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 43mgPotassium: 227mgFiber: 2gSugar: 26gVitamin A: 785IUVitamin C: 47mgCalcium: 94mgIron: 0.5mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

Tried this recipe?Let us know how it was!
QR Code linking back to recipe