Basil Lemon Pannacotta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 cup, fluid (yields 2 cups whip Heavy Whipping Cream 10 leaves Basil 4.5 serving Milk - Anchor Super Trim 100ml (by NIKKI_G2008) .75 cup Granulated Sugar 1 tbsp Vanilla Extract gelatin sheets 3 pcs.lemon peel 2 pcs.
1. Add the milk and cream with the basil leaves and lemon peel in any container and store in the refrigerator fro a few hours.
2. Put the gelatin sheets into water and ice.
3. Remove the Basil Leaves and lemon peel from the milk cream mixture then and add the vanilla extract and sugar. in a pot bring the mixture to a simmer.
4. when the mixture is simmering add the gelatin (make sure to squeeze the gelatin before adding) then remove from heat and set aside to cool.
5. one the mixture is cool, pour into molds or any cup to set in the fridge.
6. once the pannacotta is firm it is ready to serve
Serving Size: 4
2. Put the gelatin sheets into water and ice.
3. Remove the Basil Leaves and lemon peel from the milk cream mixture then and add the vanilla extract and sugar. in a pot bring the mixture to a simmer.
4. when the mixture is simmering add the gelatin (make sure to squeeze the gelatin before adding) then remove from heat and set aside to cool.
5. one the mixture is cool, pour into molds or any cup to set in the fridge.
6. once the pannacotta is firm it is ready to serve
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 482.9
- Total Fat: 35.3 g
- Cholesterol: 130.4 mg
- Sodium: 77.0 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 0.0 g
- Protein: 5.4 g
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