Lemon Basil Panna Cotta with Strawberry Coulis

A light and refreshing Italian dessert that provides a perfect counterpoint to richer dishes like pasta bakes. The lemon basil infusion offers a bright, herbaceous flavor, while the strawberry coulis adds a touch of sweetness.

Prep Time

15 minutes

Total Time

45 minutes

Calories

455 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.63/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

2cupsHeavy cream

£2.50

0.5cupWhole milk

£0.30

0.3cupSugar

£0.15

10Fresh basil leaves(roughly chopped)

£0.50

1teaspoonLemon zest

£0.10

1teaspoonGelatin powder

£0.20

2tablespoonsCold water

1pintFresh strawberries(hulled)

£2.50

1tablespoonLemon juice

£0.15

1tablespoonPowdered sugar(optional, adjust to taste)

£0.10

Total Cost

£6.50

£1.63 per serving

Instructions

1.
In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5-10 minutes.
2.
In a 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 and let the mixture steep for 15 minutes to infuse the flavors.
4.
Strain the cream mixture through a fine-mesh sieve into a clean bowl, discarding the basil leaves and lemon zest.
5.
Add the bloomed gelatin to the warm cream mixture and stir until completely dissolved.
6.
Pour the mixture into the prepared ramekins. Cover with plastic wrap, pressing it gently onto the surface to prevent a skin from forming.
7.
Refrigerate for at least 4 hours, or preferably overnight, until set.
8.
While the panna cotta is chilling, prepare the strawberry coulis. Combine the strawberries, lemon juice, and powdered sugar (if using) in a blender or food processor.
9.
Blend until smooth. Strain the coulis through a fine-mesh sieve to remove any seeds, if desired.
10.
To serve, gently run a thin knife around the edge of each panna cotta to loosen it. Invert the ramekin onto a serving plate. If it doesn't release easily, dip the bottom of the ramekin briefly in warm water.
11.
Spoon the strawberry coulis around the panna cotta and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (150g)

455 kcal / 1904 kJ

Carbs

26.5g

10% of RDA

Fat

37.4g

53% of RDA

Protein

4.2g

8% of RDA

Detailed Breakdown

Fibre

1.3 g

4% of RDA

Sugar

24.4 g

27% of RDA

Sodium

35 mg

2% of RDA

Saturated Fat

23.1 g

116% of RDA

Chef's Tips

For a smoother panna cotta, strain the strawberry coulis.

Adjust the sweetness of the strawberry coulis to your preference.

You can use other berries for the coulis, such as raspberries or blackberries.

Garnish with fresh basil leaves and sliced strawberries for a beautiful presentation.

Cooking Equipment

Small saucepan

Whisk

4 ramekins

Blender or food processor

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Alfredo Marinara Pasta Bake

A comforting and flavorful pasta bake combining the richness of Alfredo sauce with the tanginess of marinara, all baked to bubbly perfection.

55 minutes

6 servings

Easy

"Pairs perfectly with this dessert"

Starter

Whipped Ricotta Crostini with Balsamic Glaze and Toasted Pine Nuts

Light and airy whipped ricotta spread on toasted baguette slices, drizzled with balsamic glaze and sprinkled with toasted pine nuts. A perfect appetizer to balance a rich pasta bake.

25 minutes

4 servings

Easy

"The light and airy whipped ricotta provides a refreshing contrast to the rich and heavy pasta bake. The balsamic glaze offers a tangy sweetness that complements both the Alfredo and Marinara sauces, while the toasted pine nuts add a welcome textural element."

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Lemon Basil Panna Cotta with Strawberry Coulis

Ingredients

Instructions