Gastronomixs

Blackberry panna cotta with basil

This blackberry and basil panna cotta is a basic component for a dish, but can also be used as part of a dessert amuse-bouche.

Creation by Dennis Steenbergen, De Hoefslag* restaurant, Sterklas ROC, Amsterdam, the Netherlands.

Blackberry panna cotta with basilEnlarge

Ingredients

1

litre

blackberry coulis

350

ml

cream

300

g

sugar

1

bunch

basil, finely chopped

25

g

gelatin leaves

Preparation method

Serving suggestions

Previous page