Ingredients

  • 6 basil leaves
  • Black pepper to taste
  • 1 pint of blueberries (wash and drain)
  • 2 teaspoons powdered gelatin
  • 6 graham crackers (crumbled)
  • 2 cups heavy cream
  • 1/4 cup honey
  • 1 teaspoon lemon juice
  • 2 tablespoons milk
  • pinch of salt
  • 3 tablespoons caster sugar
  • 2 tablespoons cold water

Ready In 180 Minutes

Servings: 10

Cooking Instructions

Step 1

  • Add the gelatin to the cold water in a small bowl. Set aside.In a medium saucepan, heat the heavy cream and milk just until it simmers. Do not boil.Once bubbles appear on the sides of the pan, add salt and honey and stir to dissolve.
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Step 2

  • Remove cream mixture from heat and stir in gelatin mixture until it dissolves.
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Step 3

  • Pour the mixture into jelly molds or muffin molds and cover with plastic wrap
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Chill in the refrigerator for at least 4 hours or overnight.For Topping

Step 1

  • Place blueberries, lemon juice and caster sugar in a bowl and toss just enough to coat blueberries. Set aside at room temperature for 1 hour.Tear basil leaves into bite-sized pieces and toss with the blueberry mixture.
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  • Length: 60 minutes

Step 2

  • Add graham crackers to the mixture and toss to moisten.For Assembly
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Step 3

  • Remove panna cotta from moulds and place on a small plate or bowl.Spoon about 2 tablespoons of topping on each panna cotta.Crack/
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Step 4

  • Sprinkle some black pepper over panna cotta.
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Step 5

  • Serve!