Panna cotta with Basil and Pesto

Ingredients

• 3 stalks basil
• 5 sheets white gelatin
• 250 ml milk
• 250 ml heavy cream
• 50 g sugar
• 1 piece lemon zest
• 0.5 bunch mint
• 1 tbsp roasted pine nuts
• 1 tsp lemon juice
• olive oil
• 4 hips
• 12 strawberries
• 4 tbsp pistachios

Instructions

1. 1.

   Wash and pat dry the basil. Soak the gelatin in cold water.

2. 2.

   Heat the milk with cream, sugar, lemon zest, and basil in a pot until it comes to a boil.

3. 3.

   Strain the cream mixture, stir in well-extracted gelatin, and chill in a water bath. Once the liquid starts to set, whisk again and pour into glasses.

4. 4.

   Refrigerate for about 4 hours.

5. 5.

   For the pesto, wash and dry the mint, remove leaves, and blend with pine nuts and lemon juice until smooth. Gradually add oil until a creamy pesto forms.

6. 6.

   Briefly dip the panna cotta in hot water, plate it, drizzle with pesto, and garnish with hips, strawberries, and pistachios before serving.