Basil Lemon Panna Cotta
Our dietitians' favouriteAn easy dessert recipe that’s delicious, surprising and refreshing!
- Prep: 15 min
- Refrigeration: 4 h
Ingredients
- 1 pouch (1/4 oz/7 g) unflavoured gelatin
- 3 cups (750 mL) Milk
- Zest of 1 large lemon
- 1 cup (250 mL) loosely packed fresh basil
- 1/3 cup (80 mL) honey
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Preparation
Mix gelatin with 1/4 cup (60 mL) of the milk and set aside. Add basil, lemon and honey to remaining milk and heat to just before boiling. Remove from heat and let infuse for 10 minutes. Strain and return liquid to pot. Stir in gelatin until completely dissolved.
Pour into individual bowls and refrigerate until set—at least 4 hours. Serve with your favourite fruit.
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Nutritional information
Per serving| Energy: | 124 Calories |
| Protein: | 5 g |
| Carbohydrate: | 22 g |
| Fat: | 2 g |
| Fibre: | 0.3 g |
| Sodium: | 61 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 14 % / 158 mg |
| Phosphorus: | 11 % |
| Riboflavin: | 15 % |
| Vitamin B12: | 32 % |
| Vitamin D: | 30 % |
