BASIL PANNA COTTA RECIPE

Ingredients

Serves 6

• 2 x 25g packs fresh basil
• 300ml whole milk
• 40g caster sugar
• 3 sheets leaf gelatine
• 300ml double cream
   

Method

1. Roughly chop 40g of the basil, including stalks. 
2. Put the milk in a saucepan with the sugar and chopped basil and bring to the boil, then remove from the heat and leave to infuse for 15 minutes. 
3. Soak the gelatine leaves in a bowl of cold water for 5 minutes to soften. 
4. Return the milk to the boil and strain through a fine sieve into a large jug, pressing the basil pulp with the back of a spoon to squeeze out the juices. 
5. Lift the gelatine out of the water and lower into the hot milk. Stir until dissolved. 
6. Stir in the cream then pour into 6 China cups or 100ml dariole moulds. 
7. Chill for at least 6 hours or until set.