Panna cotta: Basil and Bulleit

19 Feb

At the Truffle Pig in Steamboat Springs, they make a mean cocktail. On their list of tasty, seasonal selections is the Bulleit and Basil, a blend of fresh basil, Bulleit bourbon (read: delicious) and lemon. Thinking of variations on the fabulous, crowd-pleasing and addictive panna cotta recipe I knocked out every Monday — and on approximately 45,000 other occasions — at North Fork Ranch, tasty drinks came to mind.

It’s based on the Basic Panna Cotta recipe in the previous post. Keeping the same proportions of milk and cream, this take involves steeping the heavy cream with lemon zest, fresh basil, honey and a generous splash of Bulleit before adding it to the milk-and-bloomed-gelatin mixture.

(Note: I bought that plate at Wal-Mart just for pretty food pictures. But I might still prefer our plastic monkey plates, shaped like plastic monkey faces.)

Read on for the Basil and Bulleit panna cotta recipe.

Basil and Bulleit Panna Cotta:

1 cup heavy cream

Several fresh basil leaves, torn by hand (like 15 or so leaves)

zest of 1 lemon

1 to 2 tbsp Bulleit bourbon

1 to 2 tbsp honey (this can be largely based on how much bourbon is used)

1/3 cup whole milk

1 tsp unflavored gelatin

4 tsp sugar

1/4 tsp vanilla extract

dash lemon extract (it’s strong, so go skimpy)

pinch of kosher salt

1) Put the heavy cream in a saucepan over low heat, and add the lemon zest, torn basil leaves, honey and bourbon. Allow the cream to infuse over low heat until you can smell the basil, about 20 minutes.

2) Strain the cream into a glass bowl. Set aside.

3) Pour the 1/3 cup whole milk into a different saucepan. Sprinkle the gelatin over the milk and let it sit for 5 minutes to bloom.

4) Place the milk mixture over low heat and cook for about 5 minutes, until the gelatin is dissolved.

5) Add the cream mixture, sugar, lemon extract and salt. Taste for sweetness (if you don’t have Bulleit and use a different bourbon, it might be necessary to add more honey).

6) Remove the cream mixture from heat and pour into a measuring cup. Pour into mini cupcake cups in a mini-cupcake pan (or, you know, something less ridiculously cute — it’s just that the panna cotta is very rich, so smaller portions can be more user-friendly).

7) Place the pan in the fridge and let it sit for at least two hours, or until set (longer if using larger containers). To turn the cups out onto a plate, run a butter knife around the edge of the baking cup, and flip it onto a plate. If you’re in a rush, or are turning all the cups out at once, throw them in the freezer for 10 minutes before you turn.

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One Response to “Panna cotta: Basil and Bulleit”

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  1. Panna cotta bonanza « charitydinner - February 20, 2011

    […] charitydinner ← Mediterranean potstickers Panna cotta: Basil and Bulleit → LikeBe the first to like this […]

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