Trompe oeil panna cotta basilic mousse basilic citron vert

Trompe oeil panna cotta basilic mousse basilic citron vert

Ingredients
Number of people
-
4
+

2 sheets of gelatin

20 cl of milk

50 cl of liquid fresh cream

fresh basil leaf

30 g sugar

30 cl whole fresh cream

1 lime

70 g icing sugar






Preparation
TOTAL TIME: 10 MIN
Preparation: 10 min
Step 1
In a saucepan, put the milk, liquid cream, sugar and basil, bring to a boil.
Step 2
Infuse for a few minutes, then filter
Step 3
Put the gelatine leaves in cold water for about ten minutes
Step 4
Squeeze out the gelatin leaves and incorporate them into the previous mixture, stirring vigorously.
Step 5
Take the empty egg shells previously emptied and cleaned with water, fill them with the liquid obtained and put them in the fridge for at least 4 hours.
I add my grain of salt