Because I’ve been talking about herbs in the kitchen, I thought of proposing a Panna Cotta with a refreshing twist.
Panna Cotta with Mint
- 500 ml of milk
- 500 ml of heavy cream
- 1 (.25 ounce) envelope unflavored gelatin
- 100 gr white sugar
- A cup of freshly cut mint leaves
Put the gelatin foils in a cup of fresh water to soften.
In a saucepan, stir together the milk, the heavy cream. Add the mint leaves shredded by hand so that the flavor and aroma gets into the mixture—both aroma and flavor of mint is rather strong though—and the sugar, and set over medium heat.
Do not bring to a full boil, watching carefully remove the saucepan when it is close to a boil but not quite.
Add the gelatin squeezed from the water, stirring until completely dissolved.
Filter the mixture thru a cheese cloth and pour into six individual ramekin dishes.
Let it in the refrigerator, better overnight, and then serve it nice and cool.
It tastes really fresh. It is a wonderful summer desert. Of the three different flavors of panna cotta I proposed, my favorite is (in this order):
1. Panna cotta with Basil 👍
2. Panna cotta with Mint
3. Panna cotta with Roses
Basil wins because I personally like best milder flavors, and mint at times irritates my taste buds.
But it is just me.
However, on a hot summer day, the mint version would win over the basil.
The version with roses is also very delicate, it is more the scent that plays the role, rather than flavor. But this one would definetly be a conversation topic at the table.