- 200 gm each raspberries and blueberries
- To serve: baby basil
Basil panna cotta
- 80 gm caster sugar
- Finely grated rind 1 mandarin or orange
- 1 cup basil (loosely packed)
- 375 ml pouring cream (1½ cups)
- 140 ml milk
- 2 gold-strength gelatine leaves, softened in cold water for 5 minutes
- 1 kg frozen raspberries (see note)
- 100 gm caster sugar
- 3 gold-strength gelatine leaves, softened in cold water for 5 minutes
- 1For 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).
- 2Meanwhile, 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.
Even when raspberries are in season, use the frozen ones as they yield more juice.
This recipe is from the December 2010 issue of
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