Boil 200 g sugar with 200 ml water for 10 minutes. Take it from the stove and let it cool off.
At the same time, gently simmer the cream with 50 g sugar, the pulp of a sliced vanilla pod, including the pod, also for 10-15 minutes. Remove from heat, remove vanilla pod, stir in gelatin and dissolve in the process.
Depending on your taste, fill into small portion molds or pour into a flat bowl approx. 3-4 cm high. Let rest in the refrigerator for 4 hours.
Add the basil leaves to the cooled sugar water, puree and serve with the panna cotta.
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