Vanilla Panna Cotta with Strawberries and Basil Syrup

How to prepare vanilla panna cotta with strawberries and basil syrup

1. Put 50ml milk in a measuring cup and sprinkle the gelatin on top. Let it bloom while you prepare the rest.
2. Put the sugar, remaining milk, and cream in a small saucepan. Heat over low heat (no need to boil) until the sugar dissolves.
3. Pour this mixture over the milk with gelatin and stir for 1 minute to dissolve the gelatin. Add the vanilla seeds/paste. Let the mixture cool completely, stirring occasionally.
4. When the mixture is just lukewarm, add the yogurt. Mix well, using a whisk if needed for better blending. Let the mixture rest for about 15 minutes, stirring occasionally.
5. Divide the mixture into 4 molds (I used 8cm diameter pastry rings with their bottoms wrapped in plastic wrap; slightly smaller rings can also be used) and refrigerate for at least 4-6 hours until set.
6. Dissolve the sugar in water over low heat. Increase to medium heat and simmer the syrup for 5 minutes. Let it cool completely.
8. Blend the syrup and basil in a food processor. Let it infuse for 5-10 minutes. Strain the syrup through a fine sieve (tea strainer). Refrigerate until needed.
   * the syrup is enough for at least 8 pieces of panna cotta
9. Slice the strawberries into rounds, sprinkle with a pinch of sugar, and let them sit while you prepare the rest.
10. To serve: remove the plastic from each ring and place the ring in the center of the serving plate. Using a hair dryer, gently heat the outside edge of the ring all around. Try to lift it off. If the panna cotta doesn't release easily from the sides, continue heating. At some point the ring will slide off easily and the panna cotta will remain intact on the plate.
11. Arrange strawberry rounds on each panna cotta. Pour 2-3 tablespoons of basil syrup over them. Serve immediately.

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