by Heena
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my 18 recipes »
Heena's Notes:
Expand2 cups heavy cream Ask a question about this ingredient
3/4 cups whole milk Ask a question about this ingredient
zest of 1 large lemon Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
1/2 cup fresh basil leaves, packed Ask a question about this ingredient
8-10 fresh mint leaves Ask a question about this ingredient
4 tablespoons cold water Ask a question about this ingredient
1 tablespoon unflavored gelatin Ask a question about this ingredient
3/4 cups thick yogurt, at room temperature Ask a question about this ingredient
1 pound strawberries Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
Heat the cream and milk with the lemon zest and sugar in a saucepan over medium heat, stirring regularly until the sugar dissolves and the mixture comes to a simmer.
Ask a question about this stepRemove from heat and add the basil and mint leaves. Cover and let infuse for 30-40 minutes.
Ask a question about this stepSprinkle the gelatin over the water in a bowl and let stand for 10-15 minutes.
Ask a question about this stepLightly oil 8 ramekins with a neutral tasting oil.
Ask a question about this stepStrain the zest and leaves out of the cream and milk mixture and rewarm over gentle heat.
Ask a question about this stepPour the warm mixture over the gelatin and stir to dissolve.
Ask a question about this stepWhisk the yogurt until smooth and mix into the cream and milk.
Ask a question about this stepPour the mixture through a sieve into a jug and then pour into the prepared ramekins. Set aside to cool to room temperature. Once cool, cover with clingfilm and refrigerate to set overnight.
Ask a question about this stepAn hour before ready to serve, finely chop the basil and mint with a sharp knife or scissors.
Ask a question about this stepCut the strawberries into quarters or one-eighths depending on their size. Place in a bowl, sprinkle sugar and the basil and mint over the berries, toss gently and let stand for an hour.
Ask a question about this stepUnmould the panna cotta onto serving plates. (One trick I use is to dip the bottom half of the ramekin in hot water for 4-5 seconds; it helps to slip the panna cotta right out.) Serve with the berries and accompanying syrup spooned around the panna cotta. (You can also serve this directly in the ramekins topped with the strawberries.)
Ask a question about this stepThanks!! Just a reminder of the header note to add 1/2 teaspoon more gelatin if you don't want your panna cotta quite so jiggly.
This looks delicious!
Thanks AntoniaJames for your suggestions. This is now waiting patiently in the fridge for me.
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
I love panna cotta and have never made it - don't know, but I will use the recipe to change that! Beautiful photo, by the way!