This creamy dessert pairs black pepper, basil and strawberry flavours to create a gorgeous treat that will leave a lasting impression. Even better, it only takes five ingredients to create.
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Ingredients
Five ingredients
Staples
Method
1.Pick a handful of small basil leaves; reserve to serve.
2.For granita, pick ½ cup firmly packed basil leaves. Place basil in a small saucepan with ¾ cup of the sugar and 2¼ cups (560ml) water over medium heat; cook, stirring, without boiling until sugar dissolves. Bring to a simmer; cook for 8 minutes. Cool slightly.
3.Trim tops from strawberries. Place strawberries in a food processor. Pour syrup through a fine sieve over strawberries; discard solids. Process until smooth and combined. Pour strawberry mixture into a 20cm x 30cm slice pan. Freeze granita for 1 hour.
4.Using a fork, break up any ice crystals in the granita. Freeze for a further 3 hours, scraping with a fork every hour or until frozen.
5.Meanwhile, place gelatine in a medium bowl of cold water; soak for 5 minutes or until softened. Remove; squeeze out excess water. Set aside.
6.Place milk, cream, remaining sugar and the pepper in a medium saucepan over medium heat; cook, stirring, until sugar dissolves and mixture is warm but not simmering. Remove pan from heat; add gelatine and stir until dissolved.Strain panna cotta mixture into a jug; cover surface directly with plastic wrap. Refrigerate for 30 minutes.
7.Stir panna cotta mixture; pour into six 150ml serving glasses. Cover; refrigerate for 3 hours or until set.
8.Serve panna cotta topped with spoonfuls of granita, sliced extra strawberries and reserved small basil leaves. Serve immediately.
prep it Granita can be made a day ahead.
make it six Serve with shortbread biscuits, almond bread or other sweet ready-made biscuits or wafers.
swap it Use 2 teaspoons vanilla extract instead of the black pepper.
Note
