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This beautiful panna cotta will leave your guests in awe. It’s surprisingly refreshing with fresh fruit and Chef Ariel’s twist, basil syrup.

4 servings

Basic Ingredients
For the strawberry syrup
Mix 5 quarts of fresh strawberries with 1 tablespoon of sugar
Let sit for 2 hours at room temperature until sugar dissolves and creates a
natural strawberry syrup

For the basil syrup
1 cup of fresh basil
200 grams of sugar
200 ml of water

Bring sugar and water to a boil for 5 mins, then add the basil and simmer for another minute.
Blend these ingredients using a hand mixer and strain.

For the panna cotta
100 ml milk
450 ml of heavy cream (42%)
3 sheets of gelatin
1 vanilla pod (one stick)
120 grams white sugar

Leave the gelatin in ice water until it gets soft. Slice the vanilla stick in half and remove all the seeds. Pour the milk, heavy cream, sugar, the vanilla pod and its seeds into a pot and bring to a boil at medium heat. Turn off the stove when boiled. Squeeze the excess water from the gelatin and add it to milk & vanilla mix. Stir gently until gelatin is fully absorbed. Divide the mix evenly between molds of your choice (round, square, etc.).  Let it cool in the refrigerator for about 3 hours.

You can add a cookie base of your choice for extra crunch at the bottom!

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