Recipes
Soak the 3 leaves of gelatine in very cold water for 5 minutes.
Heat (do not boil) 50 cl of cream and dissolve 50 g of sugar in it. With this 35%-fat cream, you can obtain an incomparable melt-in-the-mouth texture.
When the sugar has dissolved, take the saucepan off the heat and add the gelatine sheets, which should first be dried.
Remove the basil leaves from their stems and keep just a dozen.
Use a blender to mix these leaves and the panna cotta preparation. Filter with a strainer to remove any remaining pieces of basil leaf, then pour the mixture into verrines. Leave them in the refrigerator for 1 hour.
To make candied basil: Place cling-film on the bottom of a soup plate. Grease the well-stretched film with olive oil, using a brush. Now lay the basil leave flat on the film. Place another layer of cling-film on top (the side touching the leaves should first have been greased with oil). Pierce a few holes in the film with the point of a small kitchen knife and heat the plate in the microwave for 30 seconds.
Remove the top film, take the basil leaves and roll them in caster sugar.
Crush some of the raspberries in a mixing bowl with a few drops of lime juice, a spoonful of sugar and the seeds of the vanilla pod (keep the pod itself for decorative purposes).
Final touches: Pour the raspberry coulis over the panna cotta in the verrines and decorate with whole raspberries, the candied basil and the vanilla pod.
Pour retirer les éventuelles petites bulles à la surface de la panna cotta encore chaude qui vient d’être dosée dans les verrines, donner un très léger coup de chalumeau à la surface des verrines (si celles-ci sont en verre bien sûr)
