Receta Basil Berry Panna Cotta (Not Too) Sweet and Creamy
Food
16 May 2013
Everything about this Basil Berry Panna Cotta is cute. Super cute. So for that I’m sorry.
Though I don’t really know why I feel the need to apologize for cute. Lots of folks like cute. In fact I think the interwebs were invented as one great big showcase for cute. Cute cats mostly.
But lately it seems that right up there with cute cats is cute food served in cute little jars. Cake in jars. Pie in jars. Chili con carne in jars. Why does food taste better if it has a lid? Maybe it’s a reaction to our fast food culture. I think there are people out there who have never had a meal that didn’t come in a to-go container. Jars make them feel safe.
Jars aren’t really to-go containers I know, but I still think they’re a gussied up version nonetheless. A sort of non-disposable variation that indicates what you’re about to eat is special. Because any food that is not served in a disposable vessel is fancy, right?
All of this curmudgeonry is really just a diversion I’m using to hide the fact that I did food in a jar. A cute little jar. The jar serves no purpose of course. Other than bringing that undeniable cute factor. But I’m hoping you’ll overlook that small indulgence and concentrate on what’s inside the jar.
Inside this jar is a super sophisticated, not too sweet, basil berry panna cotta. Meaning this is no cute little puddin’ cup. GREG
P.S. Emily Bell from Snooth wrote a nice profile about Sippity Sup. I’d love it if you went over there and left her a few kind words. Just don’t tell her I did cute food in a jar. She might retract all her kind words.
Ingredients
- 2 cup sweet basil leaves loosely packed
- 1 package unflavored gelatin
- 1 cup plus 2 tablespoons lukewarm water divided
- 2 cup heavy cream
- 1 ⅓ cup granulated sugar divided
- 1 cup roughly chopped strawberries
- 1 cup mixed berries
Directions
Prepare the panna cotta: Set a few of the basil leaves aside as garnish. In a medium bowl combine gelatin and 2 tablespoons lukewarm water, swirling to dissolve; set aside.
Combine cream, ⅓ cup sugar, and about 1 cup basil leaves in a medium saucepan set over low heat; bring the mixture to a simmer. As soon as tiny bubbles begin to appear on the sides of the pan remove from heat and cover. Set aside to steep for 20 minutes. Strain the cream mixture through a fine meshed sieve into the bowl with the dissolved gelatin; stir to combine. Divide equally among eight small vessels; cover and chill at least 4 hours or overnight to set.
Make the basil-strawberry syrup: In a medium saucepan bring remaining 1 cup water and remaining 1 cup sugar to boil over high heat. Whisk until sugar has dissolved. Add remaining basil leaves and chopped strawberries and boil for about 1 minutes. Remove from heat and cover. Set aside to steep for for 20 minutes. Strain the syrup into a bottle. Store covered in the refrigerator until ready to use.
To assemble: Remove the panna cotta from the refrigerator and uncover. Sprinkle with mixed berries, to taste. Drizzle on some of the basil-strawberry syrup, to taste. Garnish with reserved basil leaves and serve immediately.
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