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.

  • 30 mins preparation
  • Serves 6
  • Print


Panna cotta with strawberries and lemon basil syrup
  • 300 millilitre thickened cream
  • 1 cup (250ml) milk
  • 1/3 cup (75g) caster sugar
  • 2 teaspoon vanilla extract
  • 2 teaspoon gelatine
  • 1 tablespoon water
  • 1/2 cup (110g) caster sugar
  • 1/2 cup (125ml) water, extra
  • 2 tablespoon lemon juice
  • 10 fresh basil leaves
  • 1 tablespoon shredded basil leaves, extra
  • 250 gram strawberries, halved


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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