Lemon and Basil Panna Cotta with Strawberry Coulis

A light and refreshing Italian dessert featuring the bright flavors of lemon and basil, perfectly complemented by a sweet and tart strawberry coulis. Its smooth and creamy texture makes it an ideal ending to a rich meal, especially paired with Lemon Risotto.

Prep Time

15 minutes

Total Time

30 minutes

Calories

495 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.61/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

2cupsHeavy Cream(For a richer flavor, use full-fat.)

£2.50

0.5cupWhole Milk(Can substitute with almond milk for a slightly different flavor and dairy-free option.)

£0.30

0.3cupGranulated Sugar(Adjust to taste, depending on sweetness preference.)

£0.10

2.3teaspoonsGelatin Powder(About 1 standard packet.)

£0.25

2tablespoonsCold Water(For blooming the gelatin.)

1tablespoonLemon Zest(From about 1 medium lemon, finely grated.)

£0.15

5leavesFresh Basil Leaves(Finely chopped.)

£0.50

1pintFresh Strawberries(Hull and quarter.)

£2.50

1tablespoonPowdered Sugar(Adjust to taste.)

£0.10

1teaspoonLemon Juice(Brightens the Strawberry Coulis.)

£0.05

Total Cost

£6.45

£1.61 per serving

Instructions

1.
In a small bowl, sprinkle the gelatin powder over the cold water. Let it bloom for 5-10 minutes until softened.
2.
In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is steaming, but not boiling.
3.
Remove the saucepan from the heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved.
4.
Stir in the lemon zest and chopped basil leaves.
5.
Strain the mixture through a fine-mesh sieve into a pitcher or bowl to remove any solids and ensure a smooth texture.
6.
Pour the panna cotta mixture evenly into 4 ramekins or small glasses.
7.
Cover the ramekins with plastic wrap, pressing the wrap directly onto the surface of the panna cotta to prevent a skin from forming.
8.
Refrigerate for at least 4 hours, or preferably overnight, until set.
9.
While the panna cotta is chilling, prepare the strawberry coulis: combine the strawberries, powdered sugar, and lemon juice in a blender or food processor. Blend until smooth.
10.
Strain the strawberry coulis through a fine-mesh sieve to remove the seeds (optional).
11.
To serve, gently unmold the panna cotta by running a thin knife around the edges of the ramekins and inverting them onto plates. If they don't release easily, dip the bottom of the ramekins briefly in warm water.
12.
Drizzle the strawberry coulis over the panna cotta and serve chilled.

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My Notes

Nutrition Information

Nutrition per serving (170g)

495 kcal / 2071 kJ

Carbs

24g

9% of RDA

Fat

42.5g

61% of RDA

Protein

4.5g

9% of RDA

Detailed Breakdown

Fibre

1.5 g

5% of RDA

Sugar

22 g

24% of RDA

Sodium

45 mg

2% of RDA

Saturated Fat

27 g

135% of RDA

Chef's Tips

For a dairy-free option, substitute the heavy cream and whole milk with coconut cream and almond milk. Be aware that this will change the flavor profile slightly.

If you don't have ramekins, you can use small glasses or even teacups to set the panna cotta.

The strawberry coulis can be made a day ahead and stored in the refrigerator until ready to use.

Garnish with fresh basil leaves or a sprig of mint for an extra touch of freshness.

Cooking Equipment

Small saucepan

Whisk

4 Ramekins or small glasses

Blender or food processor

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Jersey Butter & Courgette Risotto

A creamy and comforting risotto showcasing the delicate flavor of Jersey butter and fresh courgettes. The lemon zest adds a bright, refreshing note.

45 minutes

4 servings

Medium

"Pairs perfectly with this dessert"

Starter

Whipped Ricotta Crostini with Mint and Pea Shoots

Light and refreshing crostini topped with whipped ricotta, fresh mint, and delicate pea shoots. Perfect as a starter or light lunch.