Panna Cotta is one of the easiest and most elegant dessert recipes you can make. It is also gluten free, requires few ingredients and no cooking, and is endlessly adaptable. As long as you have cream, milk, yogurt, and/or coconut milk and some gelatin, you can make a delicious Panna Cotta.
Last week at my local Farmer’s Market I sampled some Lemon Basil, and it was so vibrantly flavorful, I took a giant bunch and used it in just about every meal for 3 days straight. As Mother’s Day approached I noticed that many of my favorite food blogs were posting recipes for Panna Cotta, so I am chiming in with a Lemon Basil version.
My recipe is adapted from the one posted on David Leibovitz’s blog, which I have successfully adapted using different liquids and fruits several times.
Yield: 6 Servings
2 cups heavy cream
2 cups buttermilk
1/2 cup sugar
1 bunch Lemon Basil
2 packages unflavored gelatin, such as Knox
Strawberry Jam, for serving
Lemon Wedge, for serving
Soften gelatin over 6 tablespoons cold water.
Heat cream and buttermilk over low heat with the sugar and stir until dissolved. Do not boil. Remove from heat. Add Lemon Basil and transfer to a blender. Puree until smooth. Pour into bowl.
Stir in gelatin until melted. Pour into glass serving goblets or bowls.
Chill for at least 2 hours. Once firm, top with Strawberry Jam and a squeeze of Lemon Juice.