Basil Lemon Panna Cotta
A light and creamy basil lemon panna cotta made with Canadian milk, infused with fresh herbs and citrus for a smooth, refreshing dessert.
Preparation time
15 minutes
Refrigeration time
4 hours
Yield
6 servings
Nutritional information
Energy
128 Calories
Protein
5 g
Carbohydrate
22 g
Fat
3 g
Fibre
0.1 g
Sodium
64 mg
Top 5 Nutrients
(% DV*)
Calcium
13 % / 165 mg
Vitamin B12
29 %
Riboflavin
19 %
Vitamin D
13 %
Phosphorus
10 %
*percentage of daily value
Ingredients
- 1 pouch (1/4 oz/7 g) unflavoured gelatin
- 3 cups (750 mL) Milk
- Zest of 1 large lemon
- 1 cup (250 mL) loosely packed fresh basil
- 1/3 cup (80 mL) honey
Preparation
- Mix gelatin with 1/4 cup (60 mL) of the milk and set aside. Add basil, lemon and honey to remaining milk and heat to just before boiling. Remove from heat and let infuse for 10 minutes. Strain and return liquid to pot. Stir in gelatin until completely dissolved.
- Pour into individual bowls and refrigerate until set—at least 4 hours. Serve with your favourite fruit.
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