Cook The Book: Fresh Basil Panna Cotta

1. 1

   Dissolve gelatin in water and set aside. Reserve one or two large basil leaves for the garnish.

2. 2

   Combine the cream, sugar, and the rest of the basil in a medium saucepan and just bring to a simmer.

3. 3

   Remove from heat and cover to steep for 20 minutes. Strain the leaves from the cream mixture and stir in the gelatin.

4. 4

   Divide equally among four ramekins, cover with plastic, and chill at least 4 hours or overnight to set.

5. 5

   Roll up reserved basil leaves and slice thinly into chiffonades. Place a pinch of the chiffonades on each of the ramekins to garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.