Pine nut panna cotta with basil shortbread

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Yields2 Servings
 125ml whole milk 100g pine nuts (bashed in a pestle and mortar) 6 gelatine leaves 125ml double cream 30g caster sugar 125g unsalted butter (room temperature) 55g caster sugar 180g plain flour 6 basil leaves (chopped)
1

Start by making the pannacotta. Heat the milk and the nuts until scalded, take off the heat and leave to infuse for 2-3 hours.

2

Lightly oil two dariole moulds and soak the gelatine in cold water.

3

Strain the milk mixture in a colander lined with muslin, making sure all of the liquid is squeezed out.

4

Warm through with the cream and sugar, until dissolved, and stir in the drained, softened gelatine.

5

Pour into the moulds and chill for at least 3 hours.

6

Meanwhile, make the biscuits and preheat the oven to 180°C.

7

Beat the butter with sugar until smooth.

8

Beat in the flour and basil and roll into a log. Chill for 20 minutes.

9

Once removed from the fridge, roll out the dough to a £1 coin thickness. Cut out the biscuits into shapes and transfer to a baking tray lined with a baking paper.

10

Bake for 15-20 minutes, until golden brown and leave until cool on a wire rack before serving.

CategoryCuisine

Ingredients

 125ml whole milk 100g pine nuts (bashed in a pestle and mortar) 6 gelatine leaves 125ml double cream 30g caster sugar 125g unsalted butter (room temperature) 55g caster sugar 180g plain flour 6 basil leaves (chopped)

Directions

1

Start by making the pannacotta. Heat the milk and the nuts until scalded, take off the heat and leave to infuse for 2-3 hours.

2

Lightly oil two dariole moulds and soak the gelatine in cold water.

3

Strain the milk mixture in a colander lined with muslin, making sure all of the liquid is squeezed out.

4

Warm through with the cream and sugar, until dissolved, and stir in the drained, softened gelatine.

5

Pour into the moulds and chill for at least 3 hours.

6

Meanwhile, make the biscuits and preheat the oven to 180°C.

7

Beat the butter with sugar until smooth.

8

Beat in the flour and basil and roll into a log. Chill for 20 minutes.

9

Once removed from the fridge, roll out the dough to a £1 coin thickness. Cut out the biscuits into shapes and transfer to a baking tray lined with a baking paper.

10

Bake for 15-20 minutes, until golden brown and leave until cool on a wire rack before serving.

Pine nut panna cotta with basil shortbread