Panna cotta with coconut milk, strawberries and Thai basil
40
10
4
No
Preparation
Side-by-side mode- In a bowl, mix gelatin with coconut milk. Let it puff for 5 minutes.
- Split vanilla clove in half over its length.
- 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.
- 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).
- Cool down the preparation for 10 minutes, then add greek yogurt. Divide the preparation into four verrines of a capacity of 250 ml (1 cup) each. Set at fresh for 30 to 40 minutes, until the preparation freeze.
- Slice strawberries into pieces. Set in a bowl and mix with maple syrup and thai basil.
- When serving, divide basil strawberries into verrines.
