Basil panna cotta with balsamic strawberries

Ingredients

For 1 serving

• Reduced-fat milk120 ml
• Greek yogurt 2%60 g
• Gelatin sheets2
• Sugar10 g
• Basil3 g
• Strawberries100 g
• Balsamic vinegar1 teaspoon

Contains: lactose, sulphites,

In season: April – June

Method

1. Soak the gelatine sheets in a bowl of cold water for 10 minutes, until soft.
2. Warm the milk with the sugar in a small pan over low heat for 2–3 minutes, until it steams without boiling; turn off the heat, add the washed basil leaves and leave to infuse for 10 minutes, covered.
3. Strain the milk through a sieve, pressing the basil well, then dissolve the squeezed gelatine in the still-hot milk, stirring until no strands remain.
4. Whisk in the Greek yogurt until smooth.
5. Pour into a mould and leave to set in the fridge for 3 hours, until firm.
6. Wash and hull the strawberries, cut them into quarters and dress them with the balsamic vinegar a few minutes before serving. To turn it out, dip the mould in hot water for 5 seconds and invert it onto the plate. Top with the strawberries.