From Blvd 16 in Los Angeles (r.s.v.p. Bon Appetit)
- 3 tablespoons water
- 1 tablespoon unflavored gelatin
- nonstick spray
- 2 cups heavy whipping cream
- 1 cup half & half
- 1/3 cup sugar
- 1 vanilla bean, split lengthwise
Basil Syrup
- 2 cups water
- 2 cups sugar
- 1 cup (packed; about 4 oz.) fresh basil leaves with tender stems (plus small sprigs for garnish)
- 16 strawberries, hulled, sliced
Panna Cotta:
Place 3 tablespoons water in small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
Spray 8x8x2 inch nonstick metal baking pan with nonstick spray. Place cream, half & half, and sugar in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer, stirring to dissolve sugar. Remove from heat. Discard bean. Add softened gelatin; stir until gleatin dissolves. Transfer to prepared pan. Place panna cotta in refrigerator to cool slightly. Cover and chill until set, about 6 hours. (Can be made 2 days ahead. Keep chilled.)
Basil Syrup:
Stir 2 cups water and 2 cups sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until reduced to 2 cups, about 5 minutes. Cover and chill simple syrup until cold, about 2 hours.
Blanch 1 cup basil in large pot of boiling water until wilted, 30 seconds to 1 minute. Drain. Transfer to small bowl of ice water to cool completely. Using hands, squeeze basil to remove as much water as possible. Chop coarsely.
Line strainer with 4 layers of cheesecloth and set strainer over heavy medium bowl. Place simple syrup and basil in blender and puree until only small flecks of basil remain. Strain through prepared strainer. (Can be made 1 day ahead. Cover and refrigerate.)
Cut panna cotta into desired sizes. Transfer to plates, bottom side up to show vanilla bean flecks. Garnish with sliced strawberries and basil sprigs. Drizzle with basil syrup.
what is half and half