200 gm eachraspberries and blueberriesTo serve:baby basilBasil panna cotta80 gmcaster sugarFinelygrated rind 1 mandarin or orange1 cup (loosely packed)basil375 ml (1½ cups)pouring cream140 mlmilk2gold-strength gelatine leaves, softened in cold water for 5 minutesRaspberry jelly1 kgfrozen raspberries (see note)100 gmcaster sugar3gold-strength gelatine leaves, softened in cold water for 5 minutes
For basil panna cotta, combine sugar and rind in a bowl, rub with fingers to release oils, set aside. Blanch basil until bright green (30 seconds-1 minute), refresh, drain, squeeze to remove water, coarsely chop and set aside. Bring cream and milk to the boil in a saucepan over medium heat, add sugar mixture, stir to dissolve, remove from heat. Squeeze excess water from gelatine, add to cream mixture, stir to dissolve, process in a blender with basil until smooth. Strain through a fine sieve, pour into eight 250ml glasses, refrigerate until set (2-3 hours).
Meanwhile, for raspberry jelly, place raspberries in a large bowl over simmering water until raspberries are completely defrosted and liquid releases (25-30 minutes). Strain through a fine sieve, pressing lightly on solids to yield 200ml (discard solids). Combine sugar and 100ml water in a small saucepan over medium heat, stir to dissolve sugar and simmer until a light syrup forms (5-10 minutes). Remove from heat and add 100ml to raspberry liquid (discard remainder). Add squeezed gelatine leaves, stir to dissolve and set aside to cool. Divide between panna cotta glasses and refrigerate until set. Top with raspberries, blueberries and baby basil and serve.
Note Even when raspberries are in season, use the frozen ones as they yield more juice.
This recipe is from the December 2010 issue of Australian Gourmet Traveller.