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Basil Panna Cotta, Plum Sorbet and Strawberry Compote

Name: Basil Panna Cotta, Plum Sorbet and Strawberry Compote
Ingredients: 2 sheets titanium gelatine; 300ml thickened cream; 200ml milk; 80g caster sugar; 30g basil leaves; 100g caster sugar; 3 tsp glucose syrup; 6 plums, cut in the half and stones removed; pinch citric acid; 200g strawberries, cut into quarters; 60g caster sugar; pinch citric acid; 170g strawberries, cut into 1cm cubes; 10g basil leaves, finely sliced; 10g freeze dried raspberries; 100g caster sugar

Blue Team

19 Jun 2019

View full method on 10 Play ↗ Open in The Pass

Components

Ingredients

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Season

Ingredients

Basil Panna Cotta

2 sheetstitanium gelatine

300mlthickened cream

200mlmilk

80gcaster sugar

30gbasil leaves

Plum Sorbet

100gcaster sugar

3 tspglucose syrup

6plums, cut in the half and stones removed

pinchcitric acid

Strawberry and Basil Compote

200gstrawberries, cut into quarters

60gcaster sugar

pinchcitric acid

170gstrawberries, cut into 1cm cubes

10gbasil leaves, finely sliced

Raspberry Praline

10gfreeze dried raspberries

100gcaster sugar

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

Thickened CreamMilkCaster SugarBasilStrawberryPlumCitric AcidDessert

Recipe by Blue Team. Originally published by Network 10 on 19 Jun 2019.

Original on 10 Play ↗