L'atelier des Chefs cooking classes - Basil Panna Cotta With Vanilla Shortbread And Fresh Strawberries

Basil panna cotta with vanilla shortbread and fresh strawberries

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

Recipe rating: (13 votes)

Preparation time
Cooking time
Rest time

Ingredients (To serve 6)

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

Chef's tip

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


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.

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.

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.

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.

Serve the shortbread biscuits alongside the panna cottas.

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