John Myers
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Panna Cotta Duet with Berry Salad
The perfect panna cotta duet with berry salad recipe with a picture and simple step-by-step instructions.
Basil panna cotta
- 800 ml Cream
- 1 bunch Basil
- 1 piece Lemon
- 1 piece Orange
- 80 g Sugar
- 1 piece Vanilla pod
- 4 sheet Gelatin
- 20 g Marzipan raw mass
Chocolate panna cotta
- 500 ml Cream
- 150 g Cantuccini
- 100 g Dark chocolate
- 60 g Sugar
- 1 Msp Cinammon
- 1 piece Vanilla pod
Berry salad
- 300 g Strawberries
- 100 g Blueberries
- 50 g Powdered sugar
- 2 tbsp Balsamic vinegar
- 10 sheet Basil
- 10 sheet Mint
Basil panna cotta
- For the basil panna cotta, soak the gelatine in cold water. Roughly chop the basil and bring to the boil with the remaining ingredients, let it steep for half an hour. Strain the cream mixture through a fine sieve and stir with gelatine, fill into glasses and refrigerate for 4 hours.
Chocolate panna cotta
- For the chocolate panna cotta cantuccini coarsely crush and distribute in a buttered springform pan. Soak gelatin.
- Bring the cream with the pulp of the vanilla pod and vanilla pod, sugar and cinnamon to the boil and remove the pod again. Add gelatine and dissolve, gradually stir in the grated chocolate.
- Carefully pour the cream mixture into the springform pan and refrigerate for 4 hours.
Berry salad
- Roughly chop the basil and mint for the berry salad. Cut the strawberries into small pieces. Mix with blueberries and the remaining ingredients.
Serving
- To serve, fix the basil panna cotta with a little marzipan mixture on the plates.
- Place a leaf of basil on the panna cotta. Place the round shaped chocolate panna cotta opposite. Place the berries in between. Dust with powdered sugar.
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