Indulge in the Exotic Fusion of Raspberry Basil Panna Cotta

Today’s Exotic Dessert: Raspberry Basil Panna Cotta

As we transition from summer to fall, I love experimenting with unique flavor combinations that celebrate the abundance of fresh produce this time of year. Today, I’m excited to share my recipe for Raspberry Basil Panna Cotta – a delightful blend of fruity sweetness with a hint of herbaceous freshness.

Ingredients:

• 200g fresh raspberries
• 10 basil leaves
• 10g gelatin powder
• 100g sugar
• 300ml heavy cream
• 200ml whole milk

Kitchen Tools:

• saucepan
• blender
• strainer
• ramekins

To start, combine the cream, milk, sugar, and basil leaves in a saucepan over medium heat. Bring the mixture to a gentle simmer, then remove from heat and let the basil infuse for 10 minutes. In the meantime, bloom the gelatin powder in cold water according to package instructions.

After the basil has infused, strain the mixture to remove the leaves, then return it to the saucepan. Add the bloomed gelatin and stir until completely dissolved. Allow the mixture to cool slightly.

Meanwhile, blend the fresh raspberries until smooth, then strain to remove the seeds. Divide the raspberry puree among your ramekins, filling each one-third of the way. Carefully pour the slightly cooled cream mixture over the raspberry layer in each ramekin.

Place the ramekins in the refrigerator to set for at least 4 hours, or preferably overnight, until the panna cotta is firm to the touch.

When ready to serve, gently run a knife along the edge of each ramekin and invert onto a plate to unmold the panna cotta. Garnish with fresh basil leaves and additional raspberries if desired.

Final Details:

• Total weight of cooked dish: 680g
• Number of servings: 4
• Average weight per serving: 170g
• Approximate calorie count per serving: 320 calories

Unique Tip: For an extra burst of flavor, infuse the cream mixture with a dash of balsamic vinegar before adding the gelatin for a slightly tangy twist.

I hope you enjoy indulging in this exquisite Raspberry Basil Panna Cotta as much as I do. Feel free to play around with the ingredients and make it your own – the possibilities are endless!