Citrus and Basil Panna Cotta Recipe

Mix the basil leaves (2 bunches) with the cream and let it rest for at least 3 hours in the refrigerator. Soak the gelatin sheets in cold water.

Heat the cream and basil mixture and add the sugar along with the drained gelatin sheets. Fill half of the glasses with the panna cotta mixture and then place them in the refrigerator for 3 hours.

BASIL COULIS Blend the leaves of a bunch of basil with almond powder, lemon juice, and balsamic vinegar, then add a few drops of basil-infused olive oil, salt, and pepper to taste.

To finish, PLATING Peel the citrus fruits (mandarin, yellow and green lemon) and divide them into wedges. Take the glasses out of the refrigerator and cover the panna cotta with a thin layer of basil coulis. Arrange the citrus fruits on top.