Basil Panna Cotta with Strawberry Balsamic Compote
Basil has a floral note that is emphasized in sweet preparations. Here, a delicate basil panna cotta is paired with the classic strawberries in balsamic for a fun summery dessert.
Servings 6
Calories 290kcal
Ingredients
Panna Cotta
- 2 cups heavy cream or coconut cream if dairy-free, divided
- 1 1/2 teaspoons gelatin
- 1/2 cup monk fruit granulated (use 1/3 cup if you like a less sweet dessert)
- 1 cup basil
- pinch of salt
- 1 teaspoon vanilla extract
Compote
- 1 cup strawberries sliced thin
- 1 tablespoon monk fruit granulated
- pinch of salt
- 1/4 teaspoon vanilla extract
- 1 tablespoon good quality balsamic
- more basil for garnish, optional
Instructions
- Add 1 cup cream to a medium sauce pan. Sprinkle the gelatin over top and let it sit for 10 minutes to rehydrate. After 10 minutes, grind the basil with sugar and salt in a food processor until a damp pesto forms then stir it into the cream with gelatin. Heat over medium-high heat, whisking constantly until gelatin is completely dissolved.
- Pour this mixture through a fine mesh sieve and into a bowl. Press on the solids to extract the liquid but be careful not to push any of the shredded basil through. Stir in the vanilla and remaining cold cup of cream.
- Pour into serving glasses, cover with plastic wrap, and refrigerate until set, at least five hours. Serve chilled.
- Combine sliced strawberries, monk fruit, salt, vanilla, and balsamic and stir to coat the berries evenly. Allow to set at room temperature for at least 15 minutes before serving atop the panna cotta.
Notes
You can freeze panna cotta. I like to set them in silicon molds and freeze solid. Simply turn out of the mold once frozen and transfer to a freezer safe container. They can be kept there for 4 weeks, simply move to the refrigerator the day before you want to eat them. Because they are make-ahead, they are great for dinner parties as you can quickly put together a sauce or compote to go with them.
Nutrition
Calories: 290kcal | Carbohydrates: 5g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 109mg | Sodium: 33mg | Potassium: 108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1377IU | Vitamin C: 15mg | Calcium: 62mg | Iron: 1mg