Basil Yogurt Panna Cotta

Photography by David Prince

from Daniel Boulud

submitted by Julie Christensen

preparation time: 30 minutes, plus fridge time

serves 6

1 packet unflavored gelatin

⅓ cup cold water

⅔ cup whole milk

⅓ cup heavy cream

½ cup sugar

1 bunch basil, small leaves picked and set aside for garnish

2 cups plain yogurt

zest of 1 lemon

fresh berries (optional)

Sprinkle gelatin into water and let it stand so the gelatin blooms, about 2 minutes. In a medium saucepan over low heat, warm milk, cream, sugar, and basil until the sugar has dissolved. Remove from heat and let sit for 10 minutes. Whisk in the gelatin and then strain through a fine-mesh sieve into a large mixing bowl. Add the yogurt and lemon zest and whisk to combine. Pour mixture into molds and refrigerate for 4 hours to up to 2 days before serving.

To serve, invert panna cotta into a small bowl or cupped plate and top with strawberries or other fruit. Garnish with small basil sprigs.

This is part of a bigger recipe – see link above – with a ginger cookie base and raspberry sauce. If you want the whole show, check the internet. But I came across it looking for something simple and light and interesting to compliment those incredible Sonoma summer strawberries. When even ice cream seems too much (or not enough), this tangy, citrusy cloud with its surprise hint of basil adds interest to the berries without weighing them down.