Panna cotta with coconut milk, strawberries and Thai basil
40
10
4
No
Ingredients
For the panna cotta:
- 1 package of flavourless gelatin of 7 g
- 1 can of 398 ml of coconut milk
- 1 vanilla clove
- 125 ml (1/2 cup) of cane sugar or brown sugar
- 250 ml (1 cup) of nature flavoured Greek yogurt
For the strawberries and basilic garnishing:
- 10 strawberries
- 60 ml (1/4 cup) of maple syrup
- 15 ml (1 tablespoon) of minced Thai basil
Preparation
Side-by-side mode
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In a bowl, mix gelatin with coconut milk. Let it puff for 5 minutes.
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Split vanilla clove in half over its length.
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In a casserole, pour the mix of coconut milk and gelatin. Add the vanilla clove and cane sugar. Bring to a boil at medium heat.
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Remove from heat. Drain and rinse vanilla clove (the clove may be wrapped up with plastic wrap and kept in the freezer for another use).
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Cool the preparation for 10 minutes, then add Greek yogurt. Divide the preparation into four verrines, each 250 ml (1 cup). Set at fresh for 30 to 40 minutes, until the preparation freezes.
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Slice strawberries into pieces. Set in a bowl and mix with maple syrup and Thai basil.
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When serving, divide basil strawberries into verrines.
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30
10
Budget
