Pistachio and Basil Panna Cotta

Name: Pistachio and Basil Panna Cotta
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup heavy cream; 1/4 cup fresh basil, chopped; 1/4 cup blanched and pureed pistachios; 1/2 cup sugar; 3/4 cup milk; 3 tsp powdered gelatin; 2-3 drops pistachio essence (optional)

Karan Tripathi (Food Fanatic) @karanfoodfanatic

New Delhi

Translating to cooked cream in Italian, Panna Cotta is a simple amalgamation of a handful of ingredients that transcribe into a beautiful and silky dessert that's hard to resist.
Being one of the most versatile desserts ever, pannacotta can be flavoured with anything that you fancy and can be had with fresh fruits, honey, berry compote or even by itself. With fresh basil growing on my terrace garden, I decided to make a sweet basil pannacotta, to which I added the nuttiness of pistachios, that gave it a beautiful mellow green hue.

Karan Tripathi (Food Fanatic) @karanfoodfanatic

Saved

Ingredients

4 servings

1 cupheavy cream
1/4 cupfresh basil, chopped
1/4 cupblanched and pureed pistachios
1/2 cupsugar
3/4 cupmilk
3 tsppowdered gelatin
2-3 dropspistachio essence (optional)

Saved

Steps

1

Combine cream, basil, pistachio puree and sugar, in a saucepan and put it on the heat.
2

First, bring to a boil and then let it simmer for 5 mins. Remove from heat and let the mixture steep for 15 minutes.
3

Pour through a fine-mash sieve or muslin cloth, into a bowl to remove solids.
4

In another saucepan, pour 1/2 cup milk and let it heat. Remove from heat, add powdered gelatin and let it sit for a couple of mins. Put it back on heat and let the milk simmer for 2 mins.
5

Mix the gelatin and milk mixture with the cream mixture prepared before and stir well.
6

Lightly grease the moulds in which you'the like to set your pannacotta.
7

Pour the mixture in the moulds and refrigerate until chilled and set. This will take about 3-4 hours.
8

Unmould on the plate or have it in the mould itself. Garnish with chopped pistachios or with your favourite fresh berries or compote.