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    Basil Panna Cotta with Balsamic Strawberries

    Published: Aug 4, 2017 · Modified: Apr 28, 2021 by Jacqueline Bellefontaine ·

    Jump to Recipe Print Recipe
    composite shot of basil panna cotta with balsamic strawberries by Recipes Made Easy.

    Basil and balsamic vinegar might sound more like savoury flavours but these light and creamy basil scented panna cottas with balsamic strawberries make an unusual and fabulous summer dessert. And like most of the recipes on Recipes Made Easy they really are very easy to make.blank

    Basil Panna Cotta with Balsamic Strawberries

     

    Basil has to be one of, if not my favourite herbs.  Even in the depths of winter it cheers dishes up with its summer favours reminiscent of delicious meals flavoured with basil eaten on holiday.  A salad of fresh ripe tomatoes, mozzarella cheese and basil drizzled with olive oil and vinegar is a joy to eat and couldn't be easier. Basil torn and scattered on a pasta dish lifts it to the next level. I just love the stuff.

    More recently I have started to come across  basil in sweet dishes and it really works, which is not really surprising since it has an almost floral flavour.  I am obviously not the only one who thinks it works well in desserts, as I have started to see it appear on pub and restaurant menus more and more often.  The first sweet basil dish I tried was a basil flavoured ice cream. I liked it so much that a few days later I was in the kitchen experimenting to make my own so I could share it on my blog. My Basil ice cream was an instant hit. So when a few weeks ago I came across basil panna cotta in a pub I was kicking myself for not having thought of it myself. It worked in creamy ice cream so of course it would work in a panna cotta,  another dessert I love.

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    So here it is my recipe for Basil Panna Cotta.  I often serve panna cotta when entertaining as it is a very simple dessert to make and can be made in advance and serve it with a fruit compote of some kind. I knew that basil would work well with strawberries and the simplest way to serve strawberries (apart from on their own with cream) has to be sliced with just a little sprinkling of balsamic vinegar and black pepper. The two somehow really seem to accentuate the strawberry flavour. So when I first made these basil panna cottas for the dessert at our local dinner party club dinner balsamic strawberries seemed to be the perfect answer. Luckily the other diners thought so too.

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    Two plates of basil panna cotta with balsamic strawberries by Recipes Made Easy.

    Basil Panna Cotta with Balsamic Strawberries

    Print Recipe Pin Recipe Save Recipe Saved!
    Light creamy panna cotta, flavoured with basil and served with balsamic strawberries and black pepper. This unusual and easy dessert makes an elegant and sophisticated dessert end to a meal.
    Course Dessert
    Cuisine Italian
    Prep Time 15 mins
    Cook Time 5 mins
    Chilling 2 hrs
    Total Time 2 hrs 30 mins
    Servings 4
    Calories 327
    Author Jacqueline Bellefontaine

    Ingredients

    for the panna cotta

    • 250 ml milk
    • 250 ml double cream
    • 15 g basil leaves
    • 25 g caster sugar
    • 3 leaves gelatine

    for the balsamic strawberries

    • 400 g strawberries
    • 1 tablespoon light muscovado sugar
    • 2 teaspoon balsamic vinegar
    • freshly ground black pepper
    metric - US cups

    Instructions

    To make the Basil Panna Cotta

    • Place the milk, cream  and sugar in a small saucepan and heat gently, stirring until the sugar has dissolved.  Bring to a simmer and remove from the heat.
    • Shred the basil and stir into the hot cream. Allow to stand for 1-2 hours.
    • Soak the gelatine in a little cold water until soft.
    • Strain the the cream mixture through a fine sieve. Return to a clean sauce pan and gently reheat until just simmering.
    • Squeeze the water out of the soaked gelatine and stir into the pan, stir until the gelatine has dissolved then remove from the heat. Divide between 4 ramekins or small bowls. Chill for at least 2 hours or until set.

    To serve

    • Just before serving, slice or halve the strawberries and sprinkle with the sugar and vinegar.
    • Turn the panna cottas out onto small serving plates and spoon the strawberries around the edge. Sprinkle the panna cotta and strawberries with a little black pepper.

    Nutrition

    Calories: 327kcal | Carbohydrates: 22g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 91mg | Sodium: 54mg | Potassium: 293mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1220IU | Vitamin C: 59.8mg | Calcium: 134mg | Iron: 0.5mg
    Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy
    adding basil to cream and milk
    Stir chopped basil into hot cream mixture and allow to stand.
    straining the milk
    Strain through a sieve.
    gelatine soaking in water in a bowl
    Soak the gelatine in cold water

    adding gelatine to pan
    Squeeze out excess water and stir the gelatine into the hot cream.
    4 bowls of panna cotta
    Divide between four ramekins or small bowls. Chill until set. Turn out to serve.

    Hint's tips and variations

    • Traditionally panna Cotta is made in small molds and turned out to serve. I used some little metal pudding basins but you could use ramekin dishes, or even coffee or tea cups.
    • To turn out, loosen the edges, then very briefly dip the cup or bowl into hot water. Invert onto a plate and give it a good shake to release the panna cotta.
    • If  you don't like the idea of turning them out you can serve them in the bowl you made them in.  I used mini kilner type jars for my coconut panna cotta with spiced pineapple but any small dishes will do.
    • Use the best balsamic vinegar you can find.  The acidity can vary greatly, add a little extra sugar if needed.
    • If you don't fancy the strawberries why not serve with some nectarines or peaches  instead.

     More Summer Berry Desserts Made Easy

    raspberry mousse
    strawberry jellies with chantilly cream
    black berry sorbet with spoonful taken out
    summer-pudding-3
    « Easy Lamb Kebabs with peppers and onion
    Perfect Pork Recipes »

    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. CakePants

      August 06, 2017 at 5:46 pm

      This looks so elegant! I love basil and strawberries together - they're so lovely and fragrant!

      Reply
      • Jacqueline Bellefontaine

        August 07, 2017 at 3:08 pm

        Thank you. They really do go together well don't they! x

        Reply
    2. Angela / Only Crumbs Remain

      August 06, 2017 at 4:58 pm

      What a delicious dessert Jacqui! I just love panna cotta, and can really imagine the basil working so well in it and especially with the strawberries drizzled with balsamic. It's amazing how flavours we ordinarily think of as being savoury work in desserts too. Yum, pinned!
      Angela x

      Reply
      • Jacqueline Bellefontaine

        August 07, 2017 at 3:09 pm

        I knew you would like the flavour combination Angela. If you love panna cotta then you will definitely love these. The basil flavour is subtle but delicious.x

        Reply

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    Jacqueline Bellefontaine.

    Hello I'm Jacqui
    I believe that great tasting home cooking need not be hard work, so I like to write and cook recipes that are as easy as they can be. But I won't compromise on taste!

    This blog is written and photographed by me at home and it's all about my favourite recipes, that I make for family, for friends and for fun. I hope you like them too.

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