Basil Panna Cotta

basilpannacotta

Yield: 10 servings

Basil panna cotta:

35.3 oz/1 kg heavy cream

7 oz/200 g granulated sugar

2.1 oz/60 g basil

.7 oz/20 g spinach

6 sheets gelatin, bloomed

1. Warm cream with sugar. Add basil and spinach. Add bloomed gelatin and blend. Strain.

2. Pour into molds and let set in refrigerator.

Tomato marmalade:

17.6 oz/500 g tomato concassé

3.5 oz/100 g granulated sugar

½ vanilla bean

Pinch of sea salt

Pinch of black pepper

1 oz/30 g olive oil

Juice of 1 lime

Cook tomatoes, sugar and vanilla over low heat until liquid has evaporated. Let cool, then add salt, pepper, oil and lime juice.

Lemon olive oil sorbet:

22.2 oz/630 g water

1.4 oz/40 g invert sugar

10.5 oz/300 g granulated sugar

5.3 oz/150 g powdered glucose

.35 oz/10 g sorbet stabilizer

11.4 oz/325 g lemon juice

1. In saucepan, bring water and invert sugar to boil. Add granulated sugar, powdered glucose and stabilizer. Return to boil and remove from heat. Let cool.

2. Add lemon juice and olive oil and mix with immersion blender. Process in ice cream machine.

Spiced pistachio chutney:

3.5 oz/100 g toasted pistachio nuts, roughly chopped

.35 oz/10 g star anise, ground

.35 oz/10 g ground cloves

.14 oz/4 g fresh mint, julienned

.17 oz/5 g candied lime zest

Juice of 1 lime

Combine all ingredients.

Assembly:

Arrange panna cotta on plate. Place chutney in a thin, delicate line, parallel to panna cotta. Place quenelle of sorbet on top of chutney. Form marmalade into a quenelle using two demitasse spoons and place alongside chutney.