BASil Panacotta 

     

Ingredients 

1 cup – Fresh cream ( i used Amul)

3/4 cup – Milk, whole milk preferably

1/4 cup sugar

1/2 tbsp – Gelatin powder

1 tbsp – Ice cold water

1/2 cup – Basil leaves

For the topping

1/2 cup – Fresh strawberries

6 or 7 nos – Basil leaves 

   
Method


For the Panacotta
 

In a saucepan heat milk. Add Basil leaves to it and boil till the milk reduces to 1/2 cup. Now blend the basil leaves along with the milk. Strain it and pour it back into the saucepan.

In 1tbsp cold water sprinkle the gelatin powder and let it sit and bloom for 5 mins.

Keep the saucepan with milk back on a low flame. Add cream and heat it stirring occasionally, so that the cream doesnt stick to the bottom. Let it not boil.
Add sugar and gelatin and stir. Keep the flame still low. Heat the milk till the sugar and gelatin dissolves. If you rub the milk inbetween your fingers, you shouldnt feel the gelatin or sugar grains.

Once the sugar and gelatin is dissolved, strain the mixture into a pouring jug. Divide the liquid into the prepared glasses or greased ramekins.

Leave it out on a platform for half an hour and then place it in the refrigerator overnight.    

For the strawberry topping, chop some fresh strawberries and add some finely chopped basil leaves to it. Mix it well and let it sit for 5 mins. Mash some pieces of strawberries using a fork to get the juice out. 

    

Carefully release the Panacotta onto the plate. Generously top it with strawberries and serve.  

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