Summary

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

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Instructions

1. Preparation of the panna cotta:
2. 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 !!).
3. Add the rest of the cream to the basil cream, bring to the boil again, season with salt.
4. 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.
5. Remove everything from the heat, stir the gelatin cream into the basil cream, mix everything well and pour into small glasses.
6. Place in the refrigerator for at least 6 hours, or preferably overnight.
7. 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.
8. Preparation of the balsamic ice cream:
9. Bring the orange juice, wine and vinegar to the boil together with the honey in a saucepan without a lid. Add the peppercorns whole.
10. The liquid must reduce significantly, after about 10 minutes simmer check the consistency.
11. Remove the peppercorns and fill the reduction into a small bottle. It can be kept in the refrigerator for about 2 weeks.
12. 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.
13. This goes very well with figs wrapped in bacon.
14. A very good starter for guests, even if not really low in calories.