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Basil panna cotta with vanilla shortbread and fresh strawberries Recipe

Method
  • 1

    For the panna cotta: soak the gelatine leaves in cold water until soft. Pick and wash the basil leaves. Add the milk, cream and the sugar to a saucepan. As this mixture comes up to the boil, add the basil leaves. Bring to the boil and then remove from the heat and allow to infuse for a couple of minutes.
    Place the mixture in a blender and blitz until smooth. Add the softened gelatine leaves to the mixture and stir to dissolve. Pass the mixture through a fine sieve and then pour into individual moulds. Refrigerate for at least 1 hour.

  • 2

    For the vanilla shortbread: preheat the oven to 180'C.
    Dice the butter. Split the vanilla pods and scrape out the seeds with the point of a knife.

  • 3

    Place all of the ingredients in a food processor and pulse until a ball begins to form. Do not overwork in the food processor. Remove and finish kneading by hand until you have a firm ball of dough. Roll the pastry between 2 sheets of baking paper until 5mm thick. Bake in the oven for 10-12 minutes. Remove and cut into shapes while the shortbread is still soft. Return to the oven and bake for a further 3 minutes. When golden brown on the edges and firm in the middle, sprinkle with the caster sugar whilst still hot and then allow to cool.

  • 4

    For the strawberries: wash the strawberries and remove the stalks. Cut into quarters, sprinkle with sugar and a squeeze of lemon juice.
    Place a spoonful of strawberries on the top of each set panna cotta.

  • 5

    Serve the shortbread biscuits alongside the panna cottas.

Chef's tip

«If you need to chill your panna cotta really quickly, sit the moulds in a tray filled with ice and refrigerate.»

A delicious Italian set cream dessert scented with fresh basil leaves and served with vanilla shortbread and fresh strawberries.

(26 votes)

  • Preparation  45mins
  • Cooking time  20mins
  • Rest time  40mins

  • Difficulté  Medium

Ingredients for people


    For the biscuit(s)
  • Plain flour : 140 g
  • Unsalted butter : 125 g
  • Icing sugar : 40 g
  • Vanilla pod(s) : 1 whole
  • Fine salt : 1 pinch(es)

    For the cream
  • Double cream : 400 ml
  • Semi-skimmed milk : 400 ml
  • Caster sugar : 200 g
  • Basil : 0.5 bunch
  • Gelatine leave(s) 2g : 4 whole

  • For the garnish(es)
  • Strawberries : 500 g
  • Caster sugar : 15 g
  • Lemon(s) : 0.5 whole
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