Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Strawberry and basil panna cotta

Italian 15 Mins Prep · 10 Mins Cook

Place the cream, vanilla paste, a handful of torn basil leaves and sugar in a saucepan and bring to a boil slowly.
Sprinkle the gelatine powder over the milk and allow it to stand for 5 minutes. Add the soaked gelatine to the hot cream mixture and stir to dissolve.
Allow to cool to room temperature then strain into 4 moulds of a 125ml capacity each. Refrigerate for at least 2 hours until set.
Meanwhile, hull and quarter the strawberries. Sprinkle over the icing sugar and add a sprig of basil. Toss to coat and refrigerate until ready to serve.
To unmould the panna cotta, dip the moulds into boiling water briefly then unmould onto a serving plate.
Serve the panna cotta topped with the macerated strawberries and basil leaves.