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Basil Panna Cotta with Raspberry Coulis and Pinenut Tuile

Name: Basil Panna Cotta with Raspberry Coulis and Pinenut Tuile
Yield: 6
Ingredients: zest of 1 orange; 90g caster sugar; 375ml cream; 140ml milk; 150g basil; 3 leaves gold gelatine, softened in ice water; 250g raspberries; 120g caster sugar; 30g butter, softened; 3 tablespoons caster sugar; 50g pinenuts; ¼ cup flour; 1 egg white

White Team

07 May 2015

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

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Season

Ingredients

Panna Cotta

zest of 1 orange

90gcaster sugar

375mlcream

140mlmilk

150gbasil

3 leavesgold gelatine, softened in ice water

Raspberry Coulis

250graspberries

120gcaster sugar

Pinenut Tuile

30gbutter, softened

3 tablespoonscaster sugar

50gpinenuts

¼ cupflour

1egg white

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

EggsMilkSugarFlourButterBasilOrangePine NutsCreamGelatineRaspberriesDessert

Recipe by White Team. Originally published by Network 10 on 07 May 2015.

Original on 10 Play ↗