| Created by | Spinneys |
| Prep time | 15 minutes |
| Setting time | At least 2 hours |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 218 |
| Fat | 5.7g |
| Saturates | 3.9g |
| Protein | 7.3g |
| Carbs | 36.6g |
| Sugars | 33.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Place the cream, vanilla paste, a handful of torn basil leaves and sugar in a saucepan and bring to a boil slowly.
2
Sprinkle the gelatine powder over the milk and allow it to stand for 5 minutes. Add the soaked gelatine to the hot cream mixture and stir to dissolve.
3
Allow to cool to room temperature then strain into 4 moulds of a 125ml capacity each. Refrigerate for at least 2 hours until set.
4
Meanwhile, hull and quarter the strawberries. Sprinkle over the icing sugar and add a sprig of basil. Toss to coat and refrigerate until ready to serve.
5
To unmould the panna cotta, dip the moulds into boiling water briefly then unmould onto a serving plate.
6
Serve the panna cotta topped with the macerated strawberries and basil leaves.
