Basil Panacota

The first thing I do is soak gelatin in milk. Cream with sugar, lemon zest and green basil stalks are placed in a saucepan and brought to a boil over low heat. As soon as the boiling begins, I immediately remove from the heat and leave the cream under the lid for twenty minutes. Meanwhile, finely chop the basil leaves, then add hot cream and rub until smooth. After that, I add the resulting basil paste to a saucepan with cream and leave for another 5 minutes. At the next stage, I add gelatin with milk to a saucepan with cream, mix thoroughly. The resulting mass is rubbed through a fine sieve. Now it is necessary to decide which molds I will pour panacotta into. Classic panacotta, which is prepared only from cream, gelatin and sugar, can be left to freeze in cream cups or transparent wide glasses to serve in this form. This time I'm dealing with basil panacotta. I like it on flat plates so that the color is clear and it can be decorated with berries in syrup. I would prefer white plates for this occasion. I return to the fact that I need to pour panacotta into molds. I take ordinary disposable molds, they can be cut neatly without damaging the surface of the panacotta when it is ready. I pour it into molds, cover it and send it to the refrigerator for 2 hours. For decoration, I prepare syrup with berries. I dilute the sugar with water and boil it until it thickens for 7 minutes, add the berries, immediately remove from the heat. At the end, I put the panacotta on plates and decorate with berries.