Ingredients :- 1 1/2 sheets gelatin
- 1 1/4 cups heavy cream
- 1/2 cups whole milk
- 3 tablespoons granulated sugar
- 1 whole vanilla bean
- 1 cup hulled and sliced strawberries
- 1/4 cup chopped strawberries
- 1 cup slice rhubarb
- 3 tablespoon water
- 3-4 sprigs basil
- 1 1/4 cups heavy cream
- 1/2 cups whole milk
- 3 tablespoons granulated sugar
- 1 whole vanilla bean
- 1 cup hulled and sliced strawberries
- 1/4 cup chopped strawberries
- 1 cup slice rhubarb
- 3 tablespoon water
- 3-4 sprigs basil
First we’ll make the vanilla bean panna cotta base.
1. Bloom gelatin by completely submerging the sheets in ice cold water.
2. Remove seeds from the vanilla bean, and place in a medium sauce pan with cream, milk, and sugar.
3. Heat cream mixture over medium heat until it comes to simmer.
4. Once the gelatin has bloomed (it will be soft and jelly-like, about 5-8 minutes), squeeze out all excess water and stir into the heated cream.
5. Remove from heat and continue to mixture until gelatin is combined.
6. Once cooled, pour cream into desired serving dishes and refrigerate for 4 hours, or over night.
Then, it’s onto the fruity compote.
1. Place sliced strawberries and rhubarb in a medium saucepan. Reserve the chopped berries until serving.
2. Heat the fruit over medium-high. Once the juices begin to bubble, add in water and basil leaves.
3. Continue to cook over medium-low until the fruit breaks down (about 8-10) minutes.
4. Remove from heat and store until serving.
5. Before serving, remove basil leaves from cooked compote and discard.
