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Basil panna cotta, strawberry and black pepper jam

A fun spin on a classic.  Fresh basil infused pannacotta with a strawberry and pepper salad topping.


Recipe for 4 persons

Basil Panna Cotta

250 Ml
60 Gr
8 Gr
2.50 Leaf(ves)
125 Gr
Plain greek yogurt 0%
150 Gr
35% whipping cream

Strawberry pepper salad

1 Tray(s)
0.50 Unit(s)
Lemon juice
6 Turn(s)
Black peppercorns
30 Gr
Basil Panna Cotta, strawberry and black pepper jam

Preparation time: 30.00 min

  • 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.

  • 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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Class with similar recipe

Saturday, February 20th10:30 to 13:30
Old Montreal
85$ / pers.


The great classics of Italian pastry

  • Almond Biscotti, hazelnuts and white chocolate
  • Basil Panna Cotta, strawberry and black pepper jam
  • Chocolate Cappuccino and coffee mousse
  • Tiramisù
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85$ / pers.
8 places disponibles

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