12/05/2024
Vanilla & Basil PanaCotta, macerated strawberries & honeycomb
Ingredients:
Serves 4
2 gelatine leaves
100ml milk
500ml double cream
50g caster sugar
½ vanilla pod Seeds
12-15 leaves fresh basil
For the macerated strawberries
50g sugar
250g strawberries, quartered
Juice of 1/2 lemon or more depending on size
Method:
Soften the gelatine leaf in cold water.
In a saucepan, mix the milk, cream, sugar and basil. Gently simmer (don’t boil) remove from the heat and whisk in the gelatine leave for the panacotta.
Stir until the gelatine has dissolved, sieve and then pour into serving glasses, Leave to cool, then place in the fridge to set, for minimum of 4 hours or overnight.
Once the panacotta has set then make the macerated strawberries, cut the strawberries into quarters and place in a bowl pour over the sugar and the lemon juice and mix together, leave to steep for 10 minutes.
Remove the pannacotta from the fridge 15-20 minutes before serving out to a serving, top with the macerated strawberries 🍓
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