Lemon-Basil Panna Cotta with Strawberry Coulis

A light and refreshing Italian dessert, perfect after a pasta dish or any light meal. The lemon-basil infusion adds a sophisticated touch, while the strawberry coulis provides a burst of sweetness and acidity.

Prep Time

15 minutes

Total Time

30 minutes

Calories

495 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.49/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

2cupsHeavy cream(For a richer texture)

£2.50

0.5cupWhole milk(Adds lightness)

£0.30

0.3cupGranulated sugar(Adjust to taste)

£0.15

1teaspoonGelatin powder(Unflavored)

£0.20

2tablespoonsCold water(For blooming the gelatin)

1tablespoonLemon zest(From 1 large lemon)

£0.10

6leavesFresh basil leaves(Roughly chopped)

£0.50

1cupFresh strawberries(Hulled and quartered)

£2.00

1tablespoonLemon juice(Freshly squeezed)

£0.10

1tablespoonPowdered sugar(Adjust to taste for the coulis)

£0.10

Total Cost

£5.95

£1.49 per serving

Instructions

1.
Bloom the gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to soften.
2.
Infuse the cream: In a saucepan, combine the heavy cream, milk, granulated sugar, lemon zest, and basil leaves. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just simmering. Do not boil.
3.
Remove from heat: Remove the saucepan from the heat and let it steep for 15-20 minutes to infuse the flavor. Discard the basil leaves and lemon zest.
4.
Dissolve the gelatin: Gently whisk the bloomed gelatin into the warm cream mixture until completely dissolved.
5.
Strain the mixture: Strain the mixture through a fine-mesh sieve to remove any remaining solids.
6.
Pour into ramekins: Pour the panna cotta mixture into 4 ramekins or small glasses.
7.
Chill: Cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
8.
Make the strawberry coulis: While the panna cotta is chilling, prepare the strawberry coulis. Combine the strawberries, lemon juice, and powdered sugar in a blender or food processor. Blend until smooth.
9.
Strain the coulis: Strain the strawberry coulis through a fine-mesh sieve to remove the seeds. (Optional but recommended for a smoother texture).
10.
Serve: To serve, unmold the panna cotta by dipping the bottom of the ramekins briefly in warm water. Invert onto serving plates. Alternatively, serve directly in the ramekins. Drizzle with strawberry coulis and garnish with fresh basil leaves or strawberry slices, if desired.

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My Notes

Nutrition Information

Nutrition per serving (150g)

495 kcal / 2071 kJ

Carbs

25g

10% of RDA

Fat

42g

60% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

24 g

27% of RDA

Sodium

40 mg

2% of RDA

Saturated Fat

26 g

130% of RDA

Chef's Tips

For a vegan version, substitute the heavy cream and milk with coconut cream and almond milk, respectively. Use agar-agar powder instead of gelatin.

Adjust the sweetness of the strawberry coulis to your liking. You can also add a splash of balsamic vinegar for a more complex flavor.

To easily unmold the panna cotta, lightly grease the ramekins before pouring in the mixture.

For a bolder lemon flavor, add a few drops of lemon extract to the cream mixture.

Cooking Equipment

Small saucepan

Whisk

Measuring cups and spoons

4 Ramekins or small glasses

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Pasta Primavera with Roasted Vegetables and Mozzarella

A vibrant and flavorful pasta dish featuring roasted bell peppers, mushrooms, and tomatoes, tossed with fresh mozzarella and your favorite pasta.

55 minutes

4 servings

Easy

"Pairs perfectly with this dessert"

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Chef's Tips

For a vegan version, substitute the heavy cream and milk with coconut cream and almond milk, respectively. Use agar-agar powder instead of gelatin.

Adjust the sweetness of the strawberry coulis to your liking. You can also add a splash of balsamic vinegar for a more complex flavor.

To easily unmold the panna cotta, lightly grease the ramekins before pouring in the mixture.

For a bolder lemon flavor, add a few drops of lemon extract to the cream mixture.

Lemon-Basil Panna Cotta with Strawberry Coulis

Ingredients

Instructions