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Buttermilk Panna Cotta with Strawberries and Basil Microgreens

Serves 6

Panna Cotta

  • 1 vanilla bean
  • 1 ¼  cups heavy whipping cream
  • 1 cup sugar
  • 2 tablespoons water
  • 1 ½  teaspoons gelatine
  • 1 ¾  cups buttermilk
  • 1 pint strawberries, quartered
  • 2 tablespoons sugar
  • ¼ cup basil Microgreens
  • 8 ounces (225g) micro basil or 3 bunches basil
  • 1 tablespoon salt
  • 1 cup canola oil

Strawberries

  • 1 pint strawberries, quartered
  • 2 tablespoons sugar
  • ¼ cup basil Microgreens

Micro Basil Oil

  • 8 ounces (225g) micro basil or 3 bunches basil
  • 1 tablespoon salt
  • 1 cup canola oil

To make the panna cotta

  1. Split the vanilla bean lengthwise with a paring knife and scrape out the pulp with the back of the knife.
  2. Put the pulp and pod into a pot with the cream and sugar. Bring to a boil and steep for15 minutes.
  3. In a bowl, pour in the water and sprinkle with the gelatine. Let sit for 5 minutes until the gelatine expands and resembles applesauce.
  4. Bring the cream mixture back to a boil and temper the hot liquid into the gelatine by adding a ladle at a time while whisking vigorously.
  5. Remove the vanilla bean pod and stir in the buttermilk. Pour mixture into 6 ramekins and refrigerate until set, at least 4 hours.

To make the strawberries

Right before serving, toss the strawberries with sugar and basil Microgreens.

To make the oil

  1. Make an ice water bath; set aside.
  2. Bring a gallon of water to a boil in a large pot. Add salt and blanch the basil in the boiling water until bright green, about 20 to 30 seconds. Immediately strain the basil and place it in the water bath to cool for 2 minutes—the ice water will stop the basil from over cooking and will help it retain its colour.
  3. Squeeze the basil dry with a kitchen towel and purée in a blender with the canola oil.
  4. Let sit for 2 hours at room temperature and then strain through a fine-mesh sieve. Discard the solids and reserve the basil oil until ready to use.

To plate, unmold the panna cotta and place the ramekin in a glass of hot water for lust a few seconds. This will help the panna cotta release from the sides. Flip over into a bowl and garnish with the strawberry and basil salad. Drizzle the Micro Basil Oil over top.

Recipes from “Microgreens” by Eric Franks and Jasmine Richardson. Reprinted with permission of Gibbs Smith. www.gibbs-smith.com