Panna cotta with strawberries and lemon basil syrup

You'd be amazed at how well aromatic herbs complement the sweet, borderline tart, flavour of fresh strawberries. All supported by a delicate creamy panna cotta.
Panna cotta with strawberries with lemon basil syrupAustralian Women's Weekly



Panna cotta with strawberries with lemon basil syrup

1.Combine the cream, milk and sugar in a small saucepan; stir over a low heat until the sugar is dissolved. Stir in the vanilla extract.
2.Sprinkle the gelatine over the water in a small cup. Stand the cup in a pan of simmering water; stir until the gelatine is dissolved.
3.Stir the gelatine mixture into the cream mixture. Divide mixture among 6 x 1/2-cup capacity (125ml) glasses or teacups. Cover and refrigerate for about 6 hours or until set.
4.Meanwhile, combine sugar, extra water, juice and basil leaves in a small saucepan; stir over a medium heat until sugar is dissolved. Bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Remove from heat. Remove basil leaves.
5.Just before serving, stir shredded basil into syrup. Top panna cottas with strawberries and drizzle with lemon basil syrup.

Not suitable to freeze. Gelatine suitable to microwave.


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