Sweet Basil Panna Cotta with Macerated Strawberries and Brioche Crumbs by Stillwater
Sweet Basil Panna Cotta with Macerated Strawberries and Brioche Crumbs by Stillwater
Sweet Basil Panna Cotta with Macerated Strawberries and Brioche Crumbs by Stillwater
Sweet Basil Panna Cotta with Macerated Strawberries and Brioche Crumbs by Stillwater

Sweet Basil Panna Cotta with Macerated Strawberries and Brioche Crumbs by Stillwater


Ingredients

200 g milk
200 g pouring cream
80 g sugar
120 g basil (picked)
7 1/2 sheets gelatine leaf
1 punnet strawberries
1 small loaf day old brioche
100 ml marsala wine
50 g icing sugar
Basil tips for garnish

Method

Soak gelatin leaves in cold water, combine cream, milk and sugar in a saucepan, heat gently to almost a simmer.

Blanch basil leaves in boiling water for 20 seconds then refresh in an ice bath, allow to cool for a minute, then remove from ice bath and squeeze out excess water.

Remove gelatin from the water and squeeze out any remaining liquid, add to warm cream and milk mixture, dissolve gelatin slightly, then pour mixture over the blanched basil leaves, place mixture into a thermo-mix bowl or blender, blend on high speed for approx. 4 minutes.

Once the mixture has been blended, pass through cheese cloth to remove any impurities, set in a greased silicon mould of your choice and set in the fridge overnight.

Crumble brioche onto an oven tray, then dry out in a low oven (120 C) for several hours or until the brioche is fully dry, allow to cool then crumble to a fine crumb with your fingers, store in an air tight container.

Quarter strawberries, then dust with the icing sugar, and the marsala wine and allow to macerate for several hours or overnight.

To plate, turn out panna cotta onto a serving plate, garnish with the strawberries, some of the syrup produced from the strawberries macerating and finish with the brioche crumbs and basil tip.

Recipe provided by Stillwater


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