Panna Cotta alla Vaniglia con Torta Caprese, Fragole e Basilico

Vanilla Panna Cotta with Caprese Cake, Strawberries and Basil

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      3 hr

Appears in
4 Grosvenor Square

By Danilo Cortellini

Published 2016

  • About

The success of this dish lies in its very own simplicity. I only make this recipe when the ingredients are at their best in season. When trying this recipe, chef Monica Galleti said: “Wonderful, wonderful, wonderful,” and remained in silence as she continued to eat it all – the highest praise you can get!



To make the panna cotta, mix the double cream with milk, sugar and vanilla pod seeds. In a saucepan, bring the mixture to a boiling point, until the sugar is well dissolved. Remove from heat. Pour mixture in a separate bowl. Melt the pre-soaked gelatine into the panna cotta mixture, and let it cool down. Using silicone moulds, prepare 8 individual panna cottas.

Rinse the fresh strawberr