This basil panna cotta recipe provides a fragrant, intriguing twist on the classic Italian dish. Chef Oliver Gladwin is a champion of desserts, so save some room when you next visit The Shed: "We were brought up with the rule that puddings were the treat at the end of a meal, which you only got when you finished your main course. These days it is for some reason fashionable in London restaurants to say ‘I couldn’t possibly’ then skip dessert and just have a coffee. To me they are all missing out
on a treat, and at The Shed we make a big deal of encouraging our guests to have something sweet at the end of their dinner.
This is a lovely spring or summertime dessert, perfect with rhubarb compote or mixed berries. The pungent, herby flavour of basil beautifully complements the richness of the panna cotta to create an unusual but harmonious eating sensation."