Basil Panna Cotta with Balsamic Ice Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 6 hrs 55 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 600 ml cream
- 2 bunch basil
- 5 sheets gelatin
- 1 pinch (s) salt
- 200 ml balsamic vinegar
- 200 ml orange juice
- 200 ml wine
- 5 tablespoon honey
- 5 peppercorns
- 1 pinch (s) salt
- possibly food coloring
Print Recipe
Pin Recipe Instructions
- Preparation of the panna cotta:
- Heat 100 ml cream and bring to the boil with the leaves of the two basil bunches (leave 6 beautiful basil leaves on the bunch), simmer for about 5-8 minutes, then puree finely (attention: puree too long will turn cream into butter !!).
- Add the rest of the cream to the basil cream, bring to the boil again, season with salt.
- Meanwhile, soak the gelatine sheets in water, squeeze them out well and melt them with 5 tablespoon of the basil cream in a separate saucepan.
- Remove everything from the heat, stir the gelatin cream into the basil cream, mix everything well and pour into small glasses.
- Place in the refrigerator for at least 6 hours, or preferably overnight.
- If the basil panna cotta has not taken on enough green color, you can make it look better with 2-3 drops of food coloring.
- Preparation of the balsamic ice cream:
- Bring the orange juice, wine and vinegar to the boil together with the honey in a saucepan without a lid. Add the peppercorns whole.
- The liquid must reduce significantly, after about 10 minutes simmer check the consistency.
- Remove the peppercorns and fill the reduction into a small bottle. It can be kept in the refrigerator for about 2 weeks.
- Just before serving the basil panna cotta, add 2-3 teaspoons of the reduction to the panna cotta and decorate with the remaining basil leaves.
- This goes very well with figs wrapped in bacon.
- A very good starter for guests, even if not really low in calories.
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