Episode 4 - Basil Panna Cotta
Basil Panna Cotta with Raspberry Coulis and Pinenut Tuile
zest of 1 orange
90g caster sugar
3 leaves gold gelatine, softened in ice water
120g caster sugar
30g butter, softened
3 tablespoons / 55 grams caster sugar
1/4 cup / 35 grams flour
1 egg white
pinenuts, dry toasted and crushed
- Preheat oven to 180C.
- To make the panna cotta, place orange zest and sugar in a saucepan and stir with a wooden spoon to infuse the sugar. Add cream and milk and set over medium heat until mixture begins to simmer.
- Meanwhile, bring a saucepan of water to the boil. Add basil and blanch until bright green. Drain basil, pat dry and add to the simmering cream/milk. Remove from heat, add softened gelatine and using a hand blender, blitz until well combined. Allow to cool over an ice bath.
- Strain mixture and pour into 6 x 100ml capacity dariole moulds. Place in the fridge to set, about 60 minutes.
- Meanwhile, to make the raspberry coulis, place the raspberries and sugar in a saucepan and set over high heat. Cook until sugar has dissolved and the raspberries have broken down and juice is slightly reduced. Remove from heat, pass through a fine sieve and set aside to cool.
- To make the tuile, place butter and sugar in a bowl and stir until combined. Add pinenuts, flour and egg white and stir to combine. Spread thinly in circles onto a paper lined tray and place in the oven to bake until lightly golden, about 6-8 minutes. Remove from oven and allow to cool. Crush and set aside.
- To serve, unmould a panna cotta onto each serving plate. It may be necessary to warm the sides of the mould in a warm water bath. Drizzle with raspberry coulis. Combine crushed tuile with crushed pinenuts and sprinkle around panna cotta.