Sweet, so smooth, and incredibly delicious Sweet Basil Panna Cotta! I LOVE this dessert!
Servings : 6
Prep Time 5 hourshrs
Total Time 5 hourshrs
Ingredients
1 1/2cupsheavy cream
1/4cupfresh basil, chopped
1/4cupgranulated erythritol*(or 1/2 cup sugar)
1 1/2cupsalmond milk(or whole milk)
2envelopes unflavored gelatin(4 1/2 teaspoons)
16drops stevia extract(omit if using sugar)
Instructions
Combine cream, basil and erythritol, or sugar, in a medium saucepan over medium heat.
Bring to a boil, then remove from heat and let steep for 30 minutes.
Pour through a fine-mesh sieve into a bowl to remove solids.
Press on solids to release as much flavor and liquid as possible.
Lightly grease six 3/4 cup ramekins or custard cups.
Pour 1/2 cup of the almond milk or whole milk into another medium saucepan.
Sprinkle gelatin over and let sit 3 minutes.
Add the remaining almond or whole milk and set over medium heat, stirring constantly.
Cook until the gelatin dissolves and steam begins to rise from the milk, but do not boil.
Remove from heat and gently stir in the cream and stevia, if using.
Divide the mixture between prepared ramekins and cover with plastic wrap.
Refrigerate until chilled and set, about 4 hours.
Serve in the cups or unmold onto plates.
To unmold, sit the bottom of each ramekin in hot water for 30 seconds. Run a sharp knife around the inside of each ramekin to loosen and flip out onto the plate. I found it took a little jiggling to get the panna cotta to come free.
Top with your favorite berries and serve.
Notes
*Erythritol is a naturally-occurring sugar alcohol found in fruits and fermented foods. It is a popular sweetener for diabetics as it has little effect on blood sugar.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.