Vanilla panna cotta with berry coulis |

Preparation time: 30 min

• Panna cotta preparation

  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.

• Berry coulis

  In the bowl of a food processor, combine the thawed berries with sugar and mix until smooth. You can pass the sauce through a sieve to remove seeds.

• To serve

  To serve your panna cotta, pour some berry coulis on top.