We’ve had a beautiful week here in Maine with plenty of sun and a cool breeze. My mom had the week off from work, now months away from permanent retirement, so we spent time walking, celebrating, and watching TV. It was also a week of birthdays, so you would think I made a cake or donuts, like the last few weeks. But I’ve been itching to make basil panna cotta and I couldn’t wait any longer.
Basil Panna Cotta
Panna cotta is something I’ve had minimal experience with. The only times I can remember eating it are on a plane, which was subpar, and in a mediocre restaurant, which was devastatingly flavorless. It’s a dessert known for being jiggly and silky smooth, which can make it elegant if it’s made correctly. But if it’s bad, panna cotta is nothing more than gelatinous sweet milk. Funny enough, I also have a silicon dome mold I bought years ago and I’ve never used it. Which was the perfect shape and size.
I’m a big fan of herbs in desserts – mostly because I think a lot of desserts are too sweet. Even the nicest restaurants usually have pretty basic or boring desserts, and panna cotta is something I see often. My mom ordered a blueberry version in Maine years ago which was too sweet and tasted like fruit-kissed water. I’ve made basil ice cream, mint and lemon bars, and pine gelato, and I knew basil panna cotta could be both beautiful and flavorful. So I picked up a bag of basil at the farmers market. Twice as big as the one I normally buy.
Vacation Lunches
On Monday my mom and I played tourist and went out to lunch at a big seafood restaurant on an island. The island where I worked for a few summers as a teen that still holds a special place in my heart. We sat at a picnic table on the second story amongst traveling families wearing lobster bibs paying ridiculous amounts to try lobster rolls. Afterwards we drove to our favorite grocery stores to stock up on things. It was a beautiful sunny day and it was nice to have a sneak peak at how happy and relaxed my mom will be when she’s retired.
We also took plenty of walks in the woods through grassy meadows and wooden bridges over lily pad-filled streams. I worked on Wednesday, and then we visited the farmers market Thursday. It was nice to go with a buddy for a change. To see the same things through someone else’s perspective. We bought a bag of bagels, my basil, and a few other bits and bobs. It was my grandmother’s birthday, so we met her for lunch after. At a different seafood restaurant by the pier with dozens upon dozens of picnic tables. Yacht rock playing on the speakers and seagulls swooping in for stray French fries.
Basil Sugar
She opened her gifts before we ate. Then I dug into spiced fish tacos with pickled onions, avocado crema, and pico de Gallo. They really hit the spot. I couldn’t wait to get home and make my basil panna cotta. The rest of the day was free, so I cracked open my bag of basil and took a delightful whiff. One of my very favorite scents. I did a little research on panna cotta ratios and got to work. In order to avoid it being a gelatinous milk with no flavor, I started by infusing my sugar with the basil. This is one of my favorite techniques for ice cream and pastry creams.
The essential oils in the leaves seep into the sugar, which absorbs and holds onto the flavor. It also colors the recipe without using food dye. The coarseness of the sugar crystals help tear the basil, too, so it can get nice and fine. After this step, I simply dissolve the sugar in a pan with milk and cream. A pinch of salt, too, to bring out the flavor. I added a small touch of olive oil for texture and a teaspoon or so of lemon juice for acidity. No it doesn’t keep the gelatin from setting, which I initially worried about. I whisked it all up into a bubbling pale green potion and bloomed my gelatin sheets in cold water.
Pouring Panna Cottas
This is a fairly easy recipe, too, which was perfect for the lack of time I had this week. All that’s left after boiling it is to take it off the heat and add the bloomed gelatin sheets. They dissolve from the heat and disappear into the hot liquid. I used an immersion blender to make sure it was nice and smooth. Which is probably my favorite kitchen gadget. This helps further break up the basil, too, and infuses the cream with even more green color. Finally, when it was bubbly and green, I unplugged my blender and passed the liquid through a strainer. To pick up all of the remaining coarse basil. Which worked, for the most part.
Next came my embarrassing lack of forethought. I was so excited to pour my basil panna cotta mix into the silicon molds that I found myself pouring liquid out of the pyrex straight into the hemispheres. When I tried to pick it up to place it on a baking sheet, or straight into the fridge, I realized I had made a huge mistake. The liquid slipped and slid all over the counter and out of the molds. So I scraped it all back into my bowl, carefully, and placed my now empty molds onto a sheet pan. But it didn’t end there. I filled them again and carefully walked to the fridge, trying not to spill it again. But then the sheet pan was too big for the fridge.
Jiggly Panna Cottas
I couldn’t help but laugh. What was supposed to be an easy recipe had turned into a nightmare. Next I had to transfer my molds onto a smaller pan. I ended up pouring the liquid back into my pot for the millionth time, measuring my pans in the fridge before continuing, and pouring my portions again. This time it fit and didn’t spill. So I covered the molds and let them chill for a couple days. Hoping that I used enough gelatin for them to hold their shape, but not so much that they would be rubbery or tough. Panna cotta is a tricky, tricky dessert to develop.
I worked Friday and Saturday and had a good time. There were friendly customers and one of my coworkers had a birthday. So it was jovial and lighthearted. My body was sore Saturday night, as it always is after my week ends, and I drove home on a sunny, breezy late afternoon. I went to bed early after a lovely dinner with my parents. Before that though I popped a basil panna cotta out of the mold onto a small black plate, just to get a sneak peak of how it set. Thankfully it held its shape and jiggled out of the silicon like a little green alien. My dad remarked that it looked like an eyeball because the basil sediment in the centers.
Fresh Basil + Raspberries
I had a whole night to think about how to plate it. So I dreamed of candied basil, edible flowers from my garden, and red berries. But on Sunday I decided to de-mold all the panna cottas and choose the best one. I ended up going with another one, still reminiscent of an eyeball, and garnished it with basil leaves and raspberries, using my culinary tweezers. I was terrified of slipping and slicing open the panna cotta or dropping the plate. When I was done, it was a perfect red and green circle of custard with fresh acidic berries and bitter leaves. I couldn’t wait to try it. My spoon glided through it easily and it jiggled with reckless abandon.
The basil flavor permeated the entire flavor profile. Just like I wanted. But it was tempered delightfully by the cream, sugar, and lemon. I also loved the pale green color and the pop of acidity from the berries. Next time I’ll candy the basil leaves, or fry them, and maybe pair it with cold tomatoes and olive oil. Maybe even cheese. It’s really a choose-your-own adventure dessert. But I was happy eating it on its own. It has such a sweet, herbaceous flavor that still retains its delicacy. My mind soared with the possibilities. And I pictured serving it on a dessert menu at a restaurant one day. A supper club. For now this blog will suffice.
Italian Dessert Dreams
I’m excited to eat something lighter and fresher for dessert after what felt like an endless week of fried seafood, burgers, and chocolate I’m very proud of how this came out and now feel inspired to create more panna cotta recipes. Ones that aren’t bitter, or bland, or rubbery, like most I’ve eaten. I’ll be dreaming of eating them on a terrace in Italy with music playing and silverware clanking on ceramic plates. Warm breeze. No responsibilities.
Thank you for reading! If you enjoy my paintings and recipes, be sure to check out my Etsy shop for 100’s of art prints and greeting cards. Use code THEFORKEDRING for 25% off. See you next time!
Basil Panna Cotta
Ingredients
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 2 tsp olive oil
- 1 tsp lemon juice
- 1/2 cup white sugar
- 1 1/2 cups fresh basil
- 1/2 tsp kosher salt
- 2 1/2 sheets silver gelatin
Instructions
- Combine sugar and basil leaves in a food processor or blender and mix until well-combined.
- Add basil sugar to a small stock pot with cream, milk, olive oil, salt, and lemon juice.
- Cook over medium-high heat until bubbly and hot. In the meantime, bloom gelatin sheets in a bowl of cold water.
- Remove scalding milk mixture from heat and add the bloomed gelatin. Blend mixture carefully with an immersion blender until basil is fully incorporated.
- Strain mixture into a large pyrex measuring cup, removing any basil sediment. Let cool slightly.
- Place silicon dome molds on a baking sheet in your fridge. Carefully pour the panna cotta liquid into each dome mold.
- Let domes cool for 1-2 hours, then cover with plastic wrap. Let chill overnight, or up to 2 days.
- De-mold panna cottas onto a sheet pan and then transfer to a plate with a rubber spatula. Garnish with candied basil and berries.
Notes
- You can pour the panna cotta mixture directly into wine glasses or ramekins if you don’t want to de-mold them.
- This recipe will work with mint if you don’t like basil. I would use slightly less, as mint has a stronger flavor.
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