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Basil panna cotta, strawberries and black pepper soup |

A fun spin on a classic. Fresh basil infused pannacotta with a strawberries and pepper sauce

Ingredients

Recipe for 12 tapas

Basil Panna Cotta

350 Ml

Milk

100 Gr

Sugar

8 Gr

Basil

4 Leaf(ves)

Gelatin

160 Gr

Plain greek yogurt 0%

200 Gr

35% whipping cream

Strawberry pepper salad

454 Gr

Strawberry

0.50 Unit(s)

Lemon juice

6 Turn(s)

Black peppercorns

30 Gr

Sugar

Preparation time: 30 min

Basil Panna Cotta

Put the gelatine sheets in a bowl with cold water and set aside.

In a saucepot, bring the milk with the basil to a boil, then pass in a blender and finally pass through a fine mesh sieve.

Squeeze the excess water from the gelatine sheets that you rehydrated earlier and add it to the warm milk and basil mixture. Place in fridge to cool down. Once cool, incorporate the yogourt, making sure that the mixture is nice and smooth.

Next, in a seperate bowl, whip the 35% cream until it forms peaks, and gently incorporate it into the basil, milk and yogourt mixture with the help of a rubber spatula. All thats left is pouring the mixture into your bowls and letting it set in the fridge.
Strawberry pepper Salad

Halve or quarter the strawberries depending on their size.

In a bowl, gently mix the strawberries, the sugar and the lemon jus and then add the black pepper straight from the pepper mill. Let stand in the fridge for approximately 30 minutes, and then it's ready to place ontop of your pre molded panna cotta bowls. Garnish with a basil leaf.