Italian desserts flaunt an elegant taste of intricate preparation and yet a charismatic relish. And Panna Cotta is certainly one among them. Translated as ‘cooked cream’, it is infamous for its easy composition, accessible ingredients, and the short time under which it can be prepared. Panna Cotta can be of various flavors like honey, watermelon, hazelnut, etc, and among them, the peppery and mint-like basil touch isn’t something to be missed. The indulging taste of basil Panna Cotta, fused with the heavenly sweet taste of strawberry balsamic compote, is all that we need to elevate our low-mood days! And making this dessert all by the skills of your own hands is an art in itself too!
So let’s learn how you can prepare this dish in the comfort of your own home.
INGREDIENTS:
For Basil Panna Cotta:
● 2 cups- Heavy cream/ Coconut cream dairy-free, divided
● 1 and a half teaspoons- Gelatin
● Half cup- Monk Fruit (If you don’t have a sweet tooth, then 1/3rd cup will also work)
● 1 cup- Basil
● A pinch of salt
● 1 teaspoon- Vanilla Extract
For Strawberry Balsamic Compote:
● 1 cup- Thinly sliced fresh strawberries
● 1 tablespoon- Monk fruit (to add a higher note of sweetness) granulated
● A pinch of salt
● 1/4th cup of vanilla Extract
● 1 tablespoon- Balsamic
Also, you can keep a small amount of basil handy, if you are a secret fan of garnishing.
Method:
1. Firstly, take a medium saucepan, and fill it with one cup of cream. Dash it with gelatin and let it rehydrate for 10 minutes.
2. Grab your basil and grind it with sugar and salt, in a food processor and mix it in the saucepan, stirring among the cream and gelatin.
3. Keep stirring on high/high-medium hit, till the gelatin becomes entirely dissolved.
4. Now let this mixture seep through a sieve into a bowl but be careful to not let the basil flow out from it.
5. Lastly, add vanilla extract and a cup of cold cream to the mixture. Stir, stir, stir!
6. Pour this into your serving glasses, cover it with a plastic wrap, and refrigerate for at least 5 hours.
To make Strawberry Balsamic Compote:
1. Add strawberry slices, berries, sugar, vanilla extract, water, and balsamic vinegar into a pan and allow it to boil for 5 minutes.
2. Mash the strawberries gently, to let their liquid ooze out.
3. Allow this compote to cool down and tada! You have your Strawberry Balsamic Compote ready! You can store it in an airtight container. With the basil Panna Cotta ready, you can top it with strawberry balsamic compote and serve chilled!
P.S. You can store the panna cotta in the freezer and when needed, place it in the refrigerator a day before you want to consume it! Thus, with a little caliber and patience, this Italian dessert can find a compelling way into your dinner parties.
Recipe by Jenny Ross.
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