Wild Berry Basil Panna Cotta

  1. In a small bowl, use a fork to mix milk and gelatin, and set aside. In a small sauce pan combine 1? cups heavy cream, vanilla, basil leaves, and salt. Heat mixture over medium heat, stirring occasionally until liquid is steaming, about 7 minutes. Add gelatin mixture, and stir. Cook until gelatin is dissolved and mixture is smooth, about 3 minutes. Stir in berry puree and sugar (adding more to taste -- keeping in mind you'll be adding sour cream and whipped cream later) and remove from heat. Cool the mixture in fridge or ice bath, stirring occasionally, about 20 minutes.
  2. Place remaining ? cup heavy cream in a stainless steel mixing bowl and mix on medium speed until stiff peaks form. Set aside.
  3. Remove basil leaves from berry mixture and discard. Add sour cream and stir until smooth. Add whipped cream and fold until smooth. Pour into serving dish(es) of choice, cover, and refrigerate at least 4 hours. rnrnOptional: Garnish with dollops of sour cream, a few fresh berries, and a small basil leaf.
  4. Combine ingredients in a small saucepan over medium heat. Mash berries with a potato masher and bring to a simmer. Reduce heat to medium low and let bubble lightly for 3 minutes. Taste and adjust sweetness while cooking, aiming for a natural sweetened berry flavor versus sticky sweet pancake syrup.
  5. Pour the mixture through a wire mesh strainer set over a mixing bowl. Work the berries through the strainer using the back of a soup spoon or a rubber spatula, until as much liquid as possible has been extracted from the pulp (use patience here for a greater yield). Discard pulp. Cover and refrigerate puree for up to 3 days, or freeze for up to a month.

berry basil, unflavored gelatin, milk, heavy cream, vanilla, basil, salt, versatile, sugar, sour cream, versatile, fresh berries, water, sugar

Taken from food52.com/recipes/5632-wild-berry-basil-panna-cotta (may not work)

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