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Panna cotta with basil

Panna cotta with basil

Panna cotta with basil

  • Chef: Andrea Golino
  • Difficulty: Easy
  • Time: 15 min of preparation, 0 min of cooking
  • Type of Cooking: None
  • Doses for: 15 people


  • 1 l of fresh cream
  • 200 g of milk
  • 100 g of sugar
  • 10 g of gelatin
  • 1 bunch of basil
  • 2 tomatoes
  • Extra virgin olive oil
  • Salt and icing sugar


In the infusion, also use the stems of the basil, not only the leaves: the sap that flows there releases a splendid aroma to the milk.


Typical salty ingredients in a great classic dessert: I use this preparation as an amuse-bouche, not as a real dessert. Heat the cream, milk, sugar and the small bunch of basil in a saucepan over low heat. We do not boil, filter in a colander and dissolve the gelatin well in the hot liquid, which we have already soaked in cold water. We pour into the chosen molds - I use shot glasses -, let them cool and put in the fridge overnight. We prepare the decoration: we peel the tomato with the tomato peeler, obtaining strips of peel, which we caramelize in the oven at low temperature with a drizzle of oil, a pinch of salt and a sprinkling of icing sugar. We decorate each glass with candied tomato peel, a fried basil leaf and serve.

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