Description
Don't even know how to describe the taste of this miracle... But in our home rating Basil Panna cotta today took the lead, ahead of pumpkin on a pair of glasses ))) In General, it is better once to try than hundred times to read :) For the recipe thank you so much Nata EN!
Ingredients
-
Cream
380 ml
-
Milk
140 ml
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Basil
25 g
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Orange
1 piece
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Sugar
180 g
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Raspberry
400 g
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Gelatin
24 g
Cooking
To prepare this dessert, we need milk, cream Parmalat 35%, Basil, raspberry, orange, sugar and gelatin. Pre-thawed raspberries.
With orange to remove the zest. Basil leaves wash, dry.
Blanch Basil in boiling water a minute, drain in a sieve, squeeze. A few Basil leaves leave for decoration.
Zest mix with sugar.
Soak gelatine in small amount of milk.
Cream and milk bring to a boil, but do not boil. Add the zest, Basil and mix well.
Pour into blender and whip for 1 minute. Gelatin dissolve in a water bath, add cream and mix well.
Strain through a sieve. Pour into glasses and put into fridge for solidification.
Raspberries RUB through a sieve, so we need to get 200 ml of juice. You can pre-warm it in a bowl in a water bath, but my raspberries are thawed enough, I didn't do it. Raspberry a little to leave for decoration.
Add sugar, heat on low heat until the sugar dissolves, stirring constantly. Soak gelatine in a little water. When a layer of creamy Panna cotta well hardens, heat the gelatin in a water bath, add in the raspberry juice and mix well. A little cool.
Carefully pour the cooled raspberry jelly. Put into the refrigerator until fully cured.
Garnish with berries and Basil leaves. It's just unearthly pleasure! Be sure to try!
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