Name: Panna Cotta alla Vaniglia con Torta Caprese, Fragole e Basilico (Vanilla Panna Cotta with Caprese Cake, Strawberries and Basil)
Prep time: 2 h
Cook time: 40 min
Total time: 2 h 40 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 6 g edible gelatine leaf, soaked; 300 g fresh strawberries; ½ a caprese cake,; 375 ml double cream; ½ vanilla pod, seeds only; 100 ml whipped cream; 50 g sugar; 1 small bunch of fresh basil; 125 ml whole milk

Preparation info

Serves:
4

Difficulty
Medium
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!

Ingredients

½ a caprese cake,

Method

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