Basil Panna Cotta
Ingredients
Ingredients
- 400 ml light cream
- 100 g onions
- 3 gelatin leaves
- 30 leaves of fresh basil
- salt
- pepper
- 250 g buffalo mozzarella
Instructions
Preparation
- Soak gelatine leaves in cold water for 5 minutes to soften.
- Chop the basil leaves and cut the mozzarella into pieces.
- Pour the light cream into the bowl and add the basil. Cook for 15 minutes at 90°C at speed 1.
- Then add the mozzarella, salt, and pepper and cook for 4 minutes at 80°C (speed 1).
- Then attach the blades and mix at speed 5 for 10 seconds.
- Squeeze gelatine to remove excess water, then add the gelatine leaves to the mixture and mix at speed 3 for 30 seconds.
- Divide the liquid among glasses or moulds and leave it in the fridge to set.
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