Have you tried adding herbs to a dessert? Why not give it a try with Aishling's take on panna cotta featuring basil.
Ingredients
Aishling Moore joined Brendan O'Connor on RTÉ Radio 1 to share her take on panna cotta featuring basil.
- 460ml cream
- 25ml whole milk
- 60g of caster sugar
- 50g of basil
- 2 sheets of gelatine
Method
- Combine cream, milk, and caster sugar in a small pot.
- Remove the stalks from the basil and bruise them using the back of a rolling pin. Add the stalks to the pot with the milk, cream, and sugar.
- Reserve the basil leaves for later in the recipe.
- Bloom the gelatine sheets by soaking in a little water to cover.
- Place on a medium high and bring to the boil.
- Remove from the heat, add the basil leaves and blend with a hand blender until incorporated.
- Drain the bloomed gelatine and add to the basil flavour milk and cream.
- Pass through a sieve and pour in glasses, cups, or moulds.
- Refrigerate for 4 hours and serve with strawberries!
You can listen back to The Brendan O'Connor Show on RTÉ Radio 1 here.
