Ingredients (You need the following ingredients)
- 3 leaves gelatine
- 50cl whipping cream
- 50g sugar
- 250g raspberry
- 20g basil
- 1 vanilla pod
- 3 drops of green food coloring
Preparation:
- Soak the 3 leaves of gelatine in very cold water for 5 minutes.
- Heat (do not boil) 50 cl of cream and dissolve 50 g of sugar in it. With this 35%-fat cream, you can obtain an incomparable melt-in-the-mouth texture.
- When the sugar has dissolved, take the saucepan off the heat and add the gelatine sheets, which should first be dried.
- Remove the basil leaves from their stems and keep just a dozen.
- Use a blender to mix these leaves and the panna cotta preparation. Filter with a strainer to remove any remaining pieces of basil leaf, then pour the mixture into verrines. Leave them in the refrigerator for 1 hour.
- To make candied basil: Place cling-film on the bottom of a soup plate. Grease the well-stretched film with olive oil, using a brush. Now lay the basil leave flat on the film. Place another layer of cling-film on top (the side touching the leaves should first have been greased with oil). Pierce a few holes in the film with the point of a small kitchen knife and heat the plate in the microwave for 30 seconds.
- Remove the top film, take the basil leaves and roll them in caster sugar.
- Crush some of the raspberries in a mixing bowl with a few drops of lime juice, a spoonful of sugar and the seeds of the vanilla pod (keep the pod itself for decorative purposes).
- Final touches: Pour the raspberry coulis over the panna cotta in the verrines and decorate with whole raspberries, the candied basil and the vanilla pod.