Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 tablespoon unflavored gelatin powder
- 1/4 cup cold water
- Zest of 1 orange
- Zest of 1 lemon
- 1/4 cup fresh basil leaves, chopped
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.
- In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, orange zest, lemon zest, and salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
- Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved. Add the chopped basil and vanilla extract, mixing well.
- Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove the zest and basil leaves.
- Pour the strained mixture evenly into serving glasses or ramekins.
- Refrigerate for at least 4 hours, or until set. For best results, chill overnight.
- Before serving, garnish with additional basil leaves or citrus segments if desired.
Notes
- For a fruity twist, add a layer of fruit puree (like raspberry or mango) on top of the panna cotta before serving.
- If you prefer a dairy-free version, substitute the heavy cream and whole milk with coconut cream and almond milk.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 8g
- Sodium: 50mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg