Ingredients:
- 15 g gelatin 180 bloom
- 500 g cream 33%
- 70 g sugar
- 250 g raspberries
- 20 g basil
- 1 vanilla pod
Preparation:
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.