Beth's Strawberry Basil Panna Cotta Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut milk

Greek yogurt reduces calories while maintaining creaminess

gelatin

🥗Healthier: agar-agar

💰Cheaper: carrageenan

Agar-agar is plant-based and suitable for vegans.

Quarter 1.5 cups of fresh strawberries and place them in a blender.

Add 2 tablespoons of sugar and 3 tablespoons of water to the blender.

Blend the strawberries until they are finely pureed and set aside.

In a large pot, add 3/4 cup of whole milk, 3/4 cup of heavy cream, and 3 tablespoons of sugar.

Simmer the mixture for about 5 minutes until hot and the sugar is dissolved, then turn off the flame.

Add 1.5 teaspoons of powdered gelatin to the mixture and stir until dissolved.

Stir in the strawberry puree into the milk and cream mixture.

Set a fine-mesh sieve over a 4-cup Pyrex pitcher and pour the mixture through the sieve to catch undissolved gelatin.

Pour the panna cotta mixture into glasses, filling them about three-quarters full to allow room for topping.

Place the glasses in a muffin tin for stability and refrigerate for at least 4 hours, preferably overnight.

Once set, dice fresh strawberries and toss them with a chiffonade of basil.

Top each panna cotta with about a tablespoon of the strawberry basil mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens