Basil pannacotta

Test yourself with Verre by Gordon Ramsay’s top chef’s Basil pannacotta with strawberry compote and Champagne jelly recipe Discuss this article

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Basil pannacotta

For the pannacotta
1pt milk
2pt cream
400g sugar
1 bunch basil
6 leaves of gelatine

For the compote
300g strawberry puree– frozen strawbberies made into a puree
1½ leaves of gelatine

For the granite
500ml champagne or sparkling wine
200ml sugar syrup
½ bunch of basil

Method
• Bring the milk and the cream to the boil in a pan, along with the sugar and the basil.

• When the liquid comes to the boil, allow to infuse with the basil for twenty minutes, placing a lid on the pan.

• Then bring the liquid to the boil again, and add the gelatine.

• Pass the mix through a fine sieve into a bowl over ice.

• Whisk the mix until it cools, and thickens.

• Pour the mix into moulds or glasses.

• Place in the fridge to set.

• Heat the puree gently, and whisk in the gelatine.

• Add the puree on top of the pannacotta, once it has set, to form a second layer.

• Heat the sugar syrup with half of the champagne, along with the basil, and allow twenty minutes to infuse.

• Pass the liquid through a fine sieve and add to the remaining champagne, mix thoroughly and place in the freezer.

• Remove the mix every 10-15 minutes and roughly go through it with a spatula or fork.

• Once frozen, the finished product should look like crushed ice.

• To serve finely slice basil leaves, and mix through the crushed champagne ice.

• Spoon the mix on top of the strawberry puree for serving.
Recipe courtesy of Verre by Gordon Ramsay & Chef Matt Pickop