Basil Panna Cotta with Strawberry Balsamic Compote
For me, this recipe is more than just a dessert – it's a feeling, a memory, a piece of Italy.
I created it because I love basil. Not just its taste, but that freshness, that greenness, which immediately reminds me of sun, warmth, and long days. In our house in Italy, every summer I grew fresh basil on the veranda. Small pots, standing in the light, always within reach. Plucking a few leaves, rubbing them between my fingers – and immediately that unmistakable scent was there, transforming every dish.
That's exactly the feeling I wanted to bring into a dessert.
The Panna Cotta embodies this basil – gentle, creamy, but with a clear, fresh note that makes it special. Nothing intrusive, but a subtle, elegant taste that lingers.
And then the strawberries.
Strawberries with balsamic are a classic for me that never loses its magic. Especially when you use a slightly aged balsamic – one that isn't sharp, but soft, almost sweet. It highlights the natural sweetness of the strawberries, takes away their slight acidity, and gives them depth.
Together, they create exactly what I love:
Freshness, sweetness, and a touch of elegance.
This dessert is like a warm spring day on the veranda.
The first rays of sunshine, the air still slightly cool, but full of life. The scent of fresh herbs hangs in the air, and everything feels like a new beginning.
A moment that lingers. That's what Dolce Vita means to me.
Enjoy cooking!
Ingredients – Panna Cotta
- 400 ml cream
- 50 g sugar
- 8 g vanilla sugar or 1 vanilla bean, scraped
- 2.5 sheets gelatin
- 1 handful fresh basil
- 1 tsp lemon zest
Ingredients – Strawberry Balsamic Compote
- 200 g strawberries, diced
- 2 tbsp sugar
- 1 tbsp balsamic vinegar
- 1 tsp lemon juice
Preparation
The Panna Cotta
Heat the cream together with sugar, vanilla, and lemon zest, without bringing it to a boil.
Add the fresh basil and let the mixture steep for about 10 minutes to allow the flavors to fully develop. Then strain through a sieve and remove the basil.
Soak the gelatin in cold water, squeeze it out, and stir it into the warm cream. Gently reheat the mixture until the gelatin has completely dissolved.
Pour into molds or glasses and let set in the refrigerator for at least 3 hours.
The Strawberry Balsamic Compote
Gently heat the strawberries together with the sugar until they soften and release their juices.
Add balsamic vinegar and lemon juice and gently simmer for about 5 minutes.
Then let cool completely.
Serving
Carefully unmold the panna cotta or serve directly in the glass. Spoon the strawberry balsamic compote over it.
Garnish with fresh basil leaves.
Buon appetito!
