Basil & Lemongrass Panna Cotta with Asian Fruit Compote

Creative Cooking

Type of Dish Dessert

Ingredients

• 14 fresh basil leaves
• 2 lemongrass (chopped)
• 750 ml (25fl oz) cream
• 250 ml (8.5 fl oz) milk
• 8 leaves gelatin
• 120 g (4.2 oz) sugar
• 100 g (¼ lb) pineapple
• 100 g (¼ lb) lychee Fruit
• 100 g (¼ lb) mango
• 150 ml (1/3 lb) caramel
• 1 star anise
• 1/2 vanilla bean

Preparation

1. To make the panna cotta, heat up the milk and cream with lemongrass and sugar, leave to infuse for 1 hour. Pass liquid through a fine sieve. Bring milk and cream mixture to a boil add basil and gelatin, remove from heat immediately, liquefy and cool down quickly over an ice bath.
2. For the compote, chop the fruit. Simmer star anise and vanilla in the caramel syrup. Add the fruit , simmer for 5 minutes.
3. Pour the panna cotta mixture into serving bowls and refrigerate for 3 to 4 hours until set.
4. to serve spoon 20g of compot on top of each portion.

Further Information

Yield 4

Preparation Time is approxmiately 30 minutes.

Cooking Time is approxmiately 15 minutes.