John Myers
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Panna Cotta with Basil Sauce and Fresh Berries
The perfect panna cotta with basil sauce and fresh berries recipe with a picture and simple step-by-step instructions.
Panna cotta
- 600 g Cream
- 60 g Sugar
- 2 Vanilla pods
- 5 leaf Gelatin
Basil sauce
- 200 ml Water
- 200 g Sugar
- 1 pot Basil
Otherwise
- Berry
Panna cotta
- Put the cream and sugar in a saucepan. Scrape out the vanilla pods, also add the vanilla pulp and the pods to the pot and bring to the boil while stirring and then simmer on the lowest heat for about 15 more. In the meantime, soak the gelatine in cold water.
- Then remove the saucepan from the heat, remove the vanilla pods and stir in the squeezed gelatin well, let it cool down a bit and then fill it into dessert glasses and let it sit in the fridge.
Basil sauce
- Bring the water with the sugar to the boil while stirring and then simmer over medium heat for 15 minutes. Then remove from the stove and let cool down. Then add the basil leaves and puree them finely and then place in a closed container and cool in the refrigerator.
finish
- Now turn the panna cotta out onto a dessert plate. This works best if you briefly put the dessert glass in hot water. Add the fresh berries (for me it was blackberries) and the basil sauce.
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