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Basil panna cotta, strawberries and black pepper soup |
A fun spin on a classic. Fresh basil infused pannacotta with a strawberries and pepper sauce
Ingredients
Recipe for 12 tapasBasil Panna Cotta
Strawberry pepper salad
Preparation time: 30 min
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Basil Panna Cotta
Put the gelatine sheets in a bowl with cold water and set aside.
In a saucepot, bring the milk with the basil to a boil, then pass in a blender and finally pass through a fine mesh sieve.
Squeeze the excess water from the gelatine sheets that you rehydrated earlier and add it to the warm milk and basil mixture. Place in fridge to cool down. Once cool, incorporate the yogourt, making sure that the mixture is nice and smooth.
Next, in a seperate bowl, whip the 35% cream until it forms peaks, and gently incorporate it into the basil, milk and yogourt mixture with the help of a rubber spatula. All thats left is pouring the mixture into your bowls and letting it set in the fridge.
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Strawberry pepper Salad
Halve or quarter the strawberries depending on their size.
In a bowl, gently mix the strawberries, the sugar and the lemon jus and then add the black pepper straight from the pepper mill. Let stand in the fridge for approximately 30 minutes, and then it's ready to place ontop of your pre molded panna cotta bowls. Garnish with a basil leaf.
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