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, Amsterdam.

Recipe makes 1650 grams.

Blackberry panna cotta with basil

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Ingredients

25

g

gelatin leaves

1

litre

blackberry coulis

350

ml

cream

300

g

sugar

1

bunch

basil, finely chopped

Preparation method

  • Soak the gelatin in cold water.
  • Bring the blackberry coulis, cream, sugar, and basil to the boil.
  • Dissolve the gelatin in the mixture and blend in the thermo blender until smooth.
  • Pass the mixture through a sieve and pour into moulds of your choice.

Serving suggestions

  • As a component in a dessert with strained yoghurt sorbet and marinated blackberries.
  • As a component in a dessert with mango and vanilla ice cream.
  • Delicious in a dessert with citrus, cinnamon and almonds.

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