Lemon Basil Panna Cotta
If you’re craving a dessert that feels like a summer holiday in every bite, you’re in for a treat! This Basil and Lemon Panna Cotta with Raspberry Sauce brings together creamy indulgence, zesty brightness, and herby freshness—all without even turning on your oven.
Servings 4
Calories 280kcal
Ingredients
- 1 cup fresh basil leaves
- Zest of 1 lemon
- 2 cups heavy cream
- 1/3 cup sugar
- 1 ½ tsp powdered gelatin
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 2 tbsp sugar for sauce
- 1 tbsp lemon juice
Instructions
- In a small pot, combine the cream, lemon zest, and basil. Bring to a gentle simmer over medium heat, stirring occasionally. Remove from heat, cover, and let the flavors steep for 15 minutes. Strain out the solids for a smooth panna cotta.
- While the cream is steeping, sprinkle gelatin over 2 tbsp of cold water in a small bowl. Let it bloom for about 5 minutes. This step is crucial—if you skip it, your panna cotta won’t set properly.
- Return the infused cream to low heat. Add sugar and stir until dissolved. Stir in the bloomed gelatin and vanilla extract. Heat gently, but don’t let it boil—just warm enough to melt the gelatin completely.
- Divide the mixture into serving glasses or ramekins. Let cool slightly, then cover and refrigerate for at least 4 hours, or until fully set. Overnight is even better for flavor development.
- In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the berries break down and the sauce thickens, about 5–7 minutes. Strain for a smoother sauce or leave it chunky—your call.
- Spoon raspberry sauce over each panna cotta just before serving. Add a tiny basil leaf or a lemon twist if you're feeling fancy. Then, dig in and enjoy every creamy, fruity bite!
Nutrition
Calories: 280kcal