I had read about a Basil Custard in a Gourmet (RIP) magazine and the idea of using herbs that are traditionally savory in a dessert intrigued me. I decided to do a panna cotta with that idea and the experiment worked beautifully. The panna cotta has a smooth, creamy texture and the fresh taste of the basil and mint is a pleasant surprise. It's matched perfectly with ripe strawberries also macerated with sugar, basil and mint that add a vibrancy to this dessert. I like my panna cotta extremely jiggly; if you'd like yours set a bit more, add 1/2 teaspoon more gelatin to the recipe.

Share: