Basilicum panna cotta

Pick the basil leaves and cut roughly. Keep a few small leaves for the garnish. Blend the basil with the yoghurt in the blender.

Soften the gelatine in cold water. Heat half of the cream with the casted sugar and dissolve the sugar in it while stirring. Let the cream cook for one minute on low fire. Take the pan off the heat. Squeeze the gelatine leaves and blend into the warm cream. Place the pan in cold water to cool down quickly. It should be warm for the next step.

Whisk the remainings of the cream with the vanilla sugar until stiff. Add this to the warm cream and add the yoghurt and the cram with the gelatine. Mix very well. Fill the cups with the mixture and let is get stiff in the refrigerator. Serve with small basil leaves and raspberries or strawberries.