Panna Cotta with basil and raspberry

Delicious panna cotta recipe

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.

Ekaterina Kurbatova

Pastry Chef Extraordinaire. Founder of Maru.expert's Online Pastry School

I am an accomplished pastry chef with professional training from the renowned Olivier Bajard International Confectionery School in France. My specialization lies in crafting intricate cakes and cupcakes. Through certified courses led by esteemed culinary masters such as Nina Tarasova, Tatiana Verbitskaya, Patrick Casula, Quentin Bailly, and more, I have further refined my skills and knowledge.

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