1. Cook the raspberries, sugar, and basil leaves in a pot over medium heat, stirring constantly. Let the mixture simmer for 3 minutes until the sugar is dissolved. Puree the mixture and press it through a sieve to remove seeds and basil. Stir in the butter until melted. Let the mixture cool to room temperature.
2. Dissolve the gelling agent in 4 tablespoons of water over low heat, stirring constantly, until completely dissolved. Remove from heat and let it cool for 1 minute. Stir the heavy cream into the gelling agent mixture. Pour the cream mixture into 4 small cups or molds and place them in the refrigerator for 2 hours.
3. Carefully pour the cooled raspberry sauce over the set panna cotta. Serve the dessert immediately or let it rest in the refrigerator for another 10 minutes.
Nutrition per serving
kcal: 420
Protein: 5 g · Fett/Fat: 35 g · Carbs: 22 g
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