0 ITEMS IN CART 
BASIL PANNA COTTA
06/20/18 — Heydon Hatcher
Recipe and Images by Nadia Tamby
Though I have used most of my basil in caprese-like salads and other savory dishes, I wanted to use the fragrant basil in something sweet. Panna cotta is a great summer dessert – it is cold and creamy, you can make it ahead of time, it’s low-mess, and you don’t need to turn your oven on! Think of it as a summery cousin to crème brûlée. Serve it with whatever fruit is in season.
![]()
Ingredients:
Instructions:
Pour the water in a small bowl and sprinkle the gelatin over it to allow it soften. Meanwhile, combine the sugar, basil leaves, half and half and the heavy cream in a saucepan and bring to a simmer.
![]()
Remove it from the heat and cover it with a lid. Let the basil steep for about 5 minutes then fish out the basil leaves using a sieve and gently press on them with the back of a spoon to squeeze the cream out back into the pot or into another bowl. Don’t forget about the basil – keep the steeping time short or else you might have an off-putting basil flavor that is just too much for dessert. A light steep is perfect for this delicate panna cotta.
![]()
Discard the wilted basil leaves. Whisk the gelatin in until completely smooth and it has dissolved into the cream mixture.
Stir the sour cream in and whisk until smooth again. While the mixture is still warm and pourable, pour into small glasses, jars or ramekins for individual portions. Cover each with plastic wrap and refrigerate overnight (or 6-8 hours). This will be best eaten within two days.
When you’re ready to serve it, pair it with tart fruit to offset the creamy panna cotta. I would even recommend tossing your fruit in a teaspoon each of white balsamic vinegar and sugar before topping the dessert off. I like serving it with a strawberry coulis if I have time to make it, but just fruit will do! You can also crush shortbread cookies on top for a little added texture. The possibilities are endless but of course, you can just grab a spoon and eat it straight out of the fridge :) I topped mine with honeydew melon, Texas peaches, strawberries, and a teaspoon of basil brandy that I got recently from the St. George distillery in Alameda – so good!
![]()
Though I have used most of my basil in caprese-like salads and other savory dishes, I wanted to use the fragrant basil in something sweet. Panna cotta is a great summer dessert – it is cold and creamy, you can make it ahead of time, it’s low-mess, and you don’t need to turn your oven on! Think of it as a summery cousin to crème brûlée. Serve it with whatever fruit is in season.
Ingredients:
- 1 bunch of basil, only leaves (about 1 cup of leaves, packed in)
- ½ cup sugar (or less, if you prefer)
- 2 cups heavy cream
- 1 cup half and half
- 1 envelope (or 1 tablespoon) unflavored gelatin
- 1 cup sour cream
- ¼ cup water
Instructions:
Pour the water in a small bowl and sprinkle the gelatin over it to allow it soften. Meanwhile, combine the sugar, basil leaves, half and half and the heavy cream in a saucepan and bring to a simmer.
Remove it from the heat and cover it with a lid. Let the basil steep for about 5 minutes then fish out the basil leaves using a sieve and gently press on them with the back of a spoon to squeeze the cream out back into the pot or into another bowl. Don’t forget about the basil – keep the steeping time short or else you might have an off-putting basil flavor that is just too much for dessert. A light steep is perfect for this delicate panna cotta.
Discard the wilted basil leaves. Whisk the gelatin in until completely smooth and it has dissolved into the cream mixture.
Stir the sour cream in and whisk until smooth again. While the mixture is still warm and pourable, pour into small glasses, jars or ramekins for individual portions. Cover each with plastic wrap and refrigerate overnight (or 6-8 hours). This will be best eaten within two days.
When you’re ready to serve it, pair it with tart fruit to offset the creamy panna cotta. I would even recommend tossing your fruit in a teaspoon each of white balsamic vinegar and sugar before topping the dessert off. I like serving it with a strawberry coulis if I have time to make it, but just fruit will do! You can also crush shortbread cookies on top for a little added texture. The possibilities are endless but of course, you can just grab a spoon and eat it straight out of the fridge :) I topped mine with honeydew melon, Texas peaches, strawberries, and a teaspoon of basil brandy that I got recently from the St. George distillery in Alameda – so good!
