Pannacotta with basil and cracked black pepper strawberries

Guest Chef – Leslie Stowe

Preparation time is 3 hours.

Ease of preparation time is moderate.

Yields: 8 servings

Ingredients

• 2½ teaspoon gelatine (12.5 millilitres)
• 5 1/3 tablespoon water (80 millilitres)
• 3 cups heavy cream (720 millilitres)
• 2/3 cup icing sugar (160 millilitres)
• ½ vanilla bean, slit lengthwise
• 1 pound fresh strawberries cut into quarters
• 1/3 cup orange muskat desert wine (80 millilitres)
• ½ teaspoon black pepper, freshly cracked (2.5 millilitres)
• 6 large basil leaves

Directions

1. In a small bowl combine strawberries with the wine and black pepper and toss together.
2. Just before serving, shred the basil and stir it in.
3. In a small bowl soften the gelatine in the water; set aside.
4. In medium saucepan combine the cream, icing sugar and vanilla bean.
5. Bring to a boil.
6. Remove from the heat, remove the vanilla bean and add the gelatine.
7. Gently stir to dissolve. If all the gelatine does not dissolve, heat gently and stir until it does.
8. Pour the mixture into 8 ramekins.
9. Chill for a minimum of 2 hours.
10. To unmold, run a hot knife around the inside of each ramekin and turn onto individual plates.
11. Garnish with basil and cracked black pepper strawberries.