Lemon and Basil Panna Cotta

A light and refreshing panna cotta infused with lemon and basil, perfect after a rich meal like risotto.

Prep Time

15 minutes

Total Time

30 minutes

Calories

435 kcal

Difficulty

Easy

Equipment

5 items

Cost

£1.06/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

2cupsHeavy Cream(35% milkfat or higher)

£2.50

0.5cupWhole Milk

£0.30

0.3cupGranulated Sugar

£0.20

10leavesFresh Basil Leaves(roughly chopped)

£0.75

1tablespoonLemon Zest(from about 1 lemon)

£0.15

1tablespoonLemon Juice(freshly squeezed)

£0.10

1teaspoonGelatin Powder

£0.25

2tablespoonsCold Water(for blooming gelatin)

Total Cost

£4.25

£1.06 per serving

Instructions

1.
In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to bloom (soften).
2.
In a medium saucepan, combine the heavy cream, milk, sugar, basil leaves, and lemon zest. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just simmering. Do not boil.
3.
Remove the saucepan from the heat. Cover and let the basil infuse the cream for 15 minutes. This step is important to ensure the flavor infuses properly.
4.
Strain the cream mixture through a fine-mesh sieve into a clean bowl to remove the basil leaves and lemon zest. Discard the solids.
5.
Add the bloomed gelatin to the strained cream mixture and stir until completely dissolved.
6.
Stir in the lemon juice.
7.
Pour the panna cotta mixture evenly into four ramekins.
8.
Cover the ramekins with plastic wrap, pressing the wrap directly onto the surface of the panna cotta to prevent a skin from forming.
9.
Refrigerate for at least 4 hours, or preferably overnight, until set.
10.
To unmold, run a thin knife around the edge of each panna cotta. Dip the bottom of the ramekin briefly in warm water to loosen. Invert onto a serving plate. If it doesn't release, repeat the warm water dip for a few seconds longer.
11.
Garnish with a sprig of fresh basil or a small twist of lemon zest before serving.

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My Notes

Nutrition Information

Nutrition per serving (154g)

435 kcal / 1820 kJ

Carbs

17.9g

7% of RDA

Fat

38.7g

55% of RDA

Protein

3.4g

7% of RDA

Detailed Breakdown

Fibre

0.1 g

Sugar

17.4 g

19% of RDA

Sodium

41 mg

2% of RDA

Saturated Fat

24.3 g

122% of RDA

Chef's Tips

Adjust the amount of sugar and lemon juice to your taste preference.

For a richer flavor, use all heavy cream instead of adding milk.

Make sure the panna cotta is completely set before unmolding.

If you have trouble unmolding, you can serve the panna cotta directly in the ramekins.

Pair with fresh berries for an extra touch of freshness.

Cooking Equipment

Saucepan

Whisk

4 ramekins

Citrus Zester

Fine-mesh sieve

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

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4 servings

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"Pairs perfectly with this dessert"

Starter

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