Vanilla Bean Panna Cotta with Lemon-Macerated Strawberries

Ingredients

• 2 cup heavy cream
• 1 cup whole milk
• 0,33 cup granulated sugar
• 1 unit vanilla bean
• 2,25 tsp unflavoured gelatin powder
• 1 tsp pure vanilla extract
• 2 cup fresh strawberries
• 1 tbsp fresh lemon juice
• 0,5 tsp lemon zest
• 4 unit fresh basil leaves
• 1 pinch fine salt

Instructions

1. 1

   Sprinkle 2¼ tsp (7 g) unflavoured gelatin over 3 tbsp cold water in a small bowl and let it bloom for 5 minutes until spongy.

2. 2

   In a saucepan, combine 2 cups (480 ml) heavy cream, 1 cup (240 ml) whole milk, ⅓ cup (65 g) sugar and the seeds scraped from 1 vanilla bean along with the pod.

3. 3

   Warm the mixture over medium-low heat, stirring gently, until it reaches 175°F (80°C) and small bubbles form at the edges : do not let it boil.

4. 4

   Remove from heat, add the bloomed gelatin, and whisk until fully dissolved and the mixture looks glossy.

5. 5

   Stir in 1 tsp pure vanilla extract and a small pinch of salt, then strain through a fine-mesh sieve into a large measuring jug to remove the pod and any lumps.

6. 6

   Divide the cream evenly among 6 ramekins or glasses, cover with plastic wrap, and refrigerate for at least 4 hours, until set with a gentle wobble.

7. 7

   Meanwhile, hull and quarter 2 cups (300 g) fresh strawberries and toss them with 2 tbsp sugar, 1 tbsp fresh lemon juice, ½ tsp lemon zest and 4 torn basil leaves.

8. 8

   Let the berries macerate at room temperature for 30 minutes until they release a glossy, ruby syrup.

9. 9

   To serve, briefly dip each ramekin in warm water and invert onto a plate, or serve directly in the glass.

10. 10

    Spoon the strawberries and their syrup generously over each panna cotta.