A panna cotta as a starter for a St.Patrick´s Day meal sounds great. Panna cotta does not need to be the dessert, it can be served a bit savoury as well.
It takes some time to plan ahead. The basil needs time to infuse the double cream. The rest of the preparation is typical panna cotta cooking. Do not forget, it needs 4 hours minium in the fridge to set too.
The recipe does not have food coloring in. But I needed a greenish starter. I added 2 drops of Pandan extract to get a light green color. Otherwise the cream stays white. Be careful with the Pandan extract, a little too much and the liquid looks like you killed Kermit.
recipe for 4 cups:
100 ml whole milk, 400 ml double cream, 25 fresh basil leaves
100 g sugar, 3 gelatine leaves, 2 drops pandan extract
Heat milk, cream and basil up to a simmer. Cover and cool down and let it sit 12 hours.
Soak the gelatine leaves in cold water for 10 min. Reheat the cream and fish out the basil.
Bring the cream to a boil and add the sugar. Stir well and take it off the heat and squeeze out the water from the gelatine and stir it well into the hot mix. Prevent lumps. Add green color.
Fill into cups and let them sit minimum 4 hours or better over night to set.
Serve it with a cucumber relish, some balsamico cream and a bit of lemon salt and pepper on top.
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