Panna cotta with lemon and basil syrup

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Panna cotta with lemon and basil syrup

Panna cotta with lemon and basil syrup

Panna cotta with lemon and basil syrup
Panna cotta with lemon and basil syrup

Number of average ramekins


lemon zest

75 g sugar

15 cl milk

20 cl of liquid whole cream

1/3 teaspoon agar-agar

7 cl water

25 basil leaves

Preparation Printing
Preparation: 15 min
Cooking time: 15 min
Step 1
Prepare the basil syrup: Pour the water, sugar and half of the basil (carefully washed) into a saucepan and bring to a boil. Leave to cook for a good ten minutes (more or less according to the desired syrupy consistency). Turn off the heat and add the rest of the basil, stirring well. Cover and let stand.
Step 2
Prepare the panna cotta: Dissolve the agar-agar in a little milk and set aside. Mix the lemon zest finely with the juice. In a saucepan, pour in the milk, cream and lemon zest and juice mixture. Bring to a boil and then turn off the heat. Allow to cool for a few minutes, for example, while washing utensils.
Step 3
Add the diluted agar-agar and mix. Bring to a boil for 30 seconds to 1 minute and then turn off the heat. Pour in the sugar and mix well so that it melts.
Step 4
Pour into ramekins three-quarters of the way up.
Step 5
Let cool for 2 hours then put in the refrigerator for 2 hours (or more).
Step 6
Just before serving, pour a little basil syrup over the creams, filtering it.
Author's note
Note: Because the aroma of basil does not support cooking well, adding half of the basil after the syrup has been boiled allows it to keep the taste of the basil. Note 2: For those who are bothered by any pieces of lemon zest, it is always possible to pass the mixture through a Chinese filter before adding the agar-agar. Note 3: It is better to put a little syrup and to add more by tasting rather than to put too much because the basil syrup is strong enough.

I add my grain of salt

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