When a dear neighbour sends you a bunch of fresh basil leaves from her organic herb garden, you would want to give the aromatic leaves it’s due as a primary flavouring.
Since pesto sauce is not the most popular sauce with my critics a.k.a my kids, I had to think out of the box and what emerged was a twist on the delicate, ethereal qualities of the rich flavour of cream and vanilla pannacotta.
Pannacotta is the perfect base for any coulis or compote or chocolate sauce or any other topping you have at home.
Enjoy cooking ❤️
1/3 cup milk
2 1/2 tsp gelatin
2 1/2 cups heavy cream
1/2 cup white sugar
1 1/2 teaspoons basil infused liqueur or 3 crushed fresh basil leaves or pure vanilla extract.
Cold water just enough to soak the gelatin (approx 2 tbsps)
Soak gelatin in the cold water. Set aside.
In a saucepan, stir together the milk, heavy cream and sugar, and set over medium heat. Add crushed fresh basil leaves to the boiling mixture.
Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin into the cream mixture stirring until completely dissolved. Cook for one minute, stirring constantly.
Remove from heat, strain the mixture through a fine mesh strainer and if not using basil leaves, stir in the liqueur/vanilla and pour into six individual ramekin dishes. Wrap with cling film.
When cool, refrigerate for at least 4 hours. The mixture should wobble when shaken gently. Run a paring knife between custard and side of the ramekin in one smooth stroke. Flip ramekins upside down onto individual serving plates, add a dollop of mango purée and garnish with basil leaves.
1 – ripe mango
1/2 – lemon
Add sugar if needed
In a food processor blend the mango to a smooth pulp, add a squeeze of lime and add sugar if needed. Strain the purée, if needed.
Add a pinch of love ❤ :
A vanilla bean gives the pannacotta the deepest flavour. Though traditionally un-moulded, I like the pannacotta filled and served in wine glasses with the sauce on top.