Step 2

Preparation

Step 3

Soak the gelatin in a small bowl of cold water to soften it. In a saucepan, heat the cream and sugar without bringing to boil.

Step 5

Add the chopped basil and let it infuse for about ten minutes then mix and filter the flavoured cream.

Step 7

Add the softened gelatin to the preparation and reheat over low heat.Half fill the verrines and leave in the refrigerator for a minimum of 1 hour.

Step 9

Wash, remove the stalks, and chop the strawberries. Leave them to marinate in a bowl with powdered sugar and chopped mint.

Step 11

Upon serving, put the strawberries in the verrines on top of the panna cotta.