Bianco al Basilico – Basil Panna Cotta by Macellaio RC

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Method

Soak the gelatine in ice-cold water until soft. Meanwhile, add the double cream, milk, and basil leaves to a pan and place over a medium heat.
Warm gently until the mixture reaches 80°C — do not boil.
Drain the gelatine and add it to the cream mixture, stirring until it dissolves. Pass the contents of the pan through a sieve into dariole moulds and place in the fridge to set.
Serve with basil cress and caramelised sugar for decoration.

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