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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 4 - Basil Panna Cotta

White Team

Basil Panna Cotta with Raspberry Coulis and Pinenut Tuile

Serves 6


Panna Cotta

zest of 1 orange

90g caster sugar

375ml cream

140ml milk

150g basil

3 leaves gold gelatine, softened in ice water


Raspberry Coulis

250g raspberries

120g caster sugar


Pinenut Tuile

30g butter, softened

3 tablespoons / 55 grams caster sugar

50g pinenuts

1/4 cup / 35 grams flour

1 egg white


To serve

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.