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07 Apr 2023

Panna Cotta with basil and raspberry

Delicious panna cotta recipe


  • 15 g gelatin 180 bloom
  • 500 g cream 33%
  • 70 g sugar
  • 250 g raspberries
  • 20 g basil
  • 1 vanilla pod


Soak gelatine in cold water. Heat up cream, dissolve 50g sugar in cream and add vanilla seeds. Then add swelled gelatine and basil leaves. Mix with a blender for the basil to give its aroma. Sift through a sieve into a jug and pour into cups or jars. Place in the fridge overnight. 

Mix raspberry with 20g of sugar with a mixer and place on top of hardened panna cotta. Decorate with a raspberry and basil leaves.