Marie Claire Australia — December 2017

4 gelatine leaves (platinum strength),

or 1 tbsp powdered gelatine

650ml full-fat milk

160g caster sugar

shaved peel of 2 lemons, avoiding the pith

30g basil leaves, plus 10 leaves for garnish

sunflower oil (or another flavourless oil)

350g Greek yoghurt

60ml lemon juice

300g strawberries

2 tbsp icing sugar

1. Place gelatine leaves in a bowl, cover
   with cold water and set aside to soak.
   (If using powdered gelatine, place 50ml
   cold water in a bowl and add gelatine
   powder. Stand the bowl in a pan of hot
   water and stir until powder dissolves.)


2. Combine milk, sugar and lemon peel
   in a medium pan and place over a low
   heat. Stir until sugar has dissolved,
   then increase heat to medium-high. As
   soon as it comes to a boil, remove from
   heat. Tear basil leaves and drop into the
   hot milk mixture. 3. Retrieve gelatine
   leaves, squeeze out excess water and
   drop into the milk. If using powdered
   gelatine, add mix to the milk now.
   Whisk gently until gelatine dissolves,
   then set aside until tepid. Brush six
   200ml moulds very lightly with oil.


3. When milk is ready, place yoghurt in
   a large bowl and whisk lightly. Strain
   milk into yoghurt through a fine-mesh
   sieve, pressing the basil and lemon peel
   to extract their essence. Whisk to just
   combine – you don’t want air bubbles to
   form – then add lemon juice. Stir, pour
   into the moulds and place on a baking
   tray. Cover with cling film and
   refrigerate for at least 6 hours (or up
   to 2 days). 5. An hour or so before
   serving, hull and roughly chop
   strawberries. Place in a small bowl,
   sprinkle with icing sugar and stir.
   Roll the remaining 10 basil leaves
   into a tight bunch and slice finely.
   Add to strawberries and set aside
   to infuse. 6. To turn out panna
   cottas, press around the edges, then
   turn upside down over individual
   plates. Hold the mould with one
   hand, grab the plate with the other
   and gently shake. Spoon strawberries
   and basil on top and serve.

YOGHURT PANNA COTTA WITH

BASIL & CRUSHED STRAWBERRIES

MAKES 6

TIP

If you are nervous about

flipping these panna

cottas, you can make

and serve them in

individual glasses

instead; they won’t need

turning out at all.

This is an edited
extract from Sweet by
Yotam Ottolenghi and
Helen Goh (Ebury
PHOTOGRAPHY Press, $55), out now.

BY PEDEN + MU

NK

. RECIPE

COPYRIGHT © YOTAM OTTOLENGHI AND HELEN GOH.