Basil Pesto Panna Cotta with Honey Macadamia and Cherry Tomatoes
I was surfing the Saveur magazine site when I came across this recipe for pesto panna cotta. The idea of using basil to create a panna cotta was so intriguing that I immediately bookmarked that page. Normally, I would not consider using basil in a dessert but the recipe looked good and the green color of the panna cotta looked very inviting.
Now, if I could only find some basil here, I would be good to go. Yes, dear readers, it’s really hard to find sweet basil here. Thai basil, on the other hand, is easily found. I was ready to make this and substitute with Thai basil when good fortune smiled on me.
Making this favorite Nyonya dish is easier with the Royal Selangor jelly moulds.
Today is the most time-pressed post yet. We started prepping for this dish at 8pm so please forgive us for the brevity as I am writing this under immense pressure to meet the Jellyriffic challenge midnight posting timeline. I think we’re pretty crazy to try something this ambitious so late especially when it’s our very first time making this as well.
But guess what? It took all of 1 hour to prep. Despite the number of ingredients, this dish actually comes together quite quickly especially if you have a blender at home or food processor to do all the hard work!
I don’t know about you, but during hot summer days, I absolutely love getting those Orange Creamsicles to enjoy. The tart-sweet flavors to the orange ice combined with the sweet vanilla ice cream in the middle is one of my fun summer indulgences. And of course, now that we live in Malaysia where it is summer all the time, I try to get these sweet treats every so often to enjoy.
So when it came time for the Royal Selangor Jellyriffic challenge, I knew I wanted to try to turn this ice treat into a jelly. I could visualize exactly what I wanted to do but I wasn’t sure if I could actually make the concept I had in my head translate into a real jelly. So, I shared with Nate my thoughts and vision.
He told me it sounded doable and so I put in on the list. A few days ago, I decided it was time to get to it.
I love visiting other people’s food blogs for inspiration. I have to hang my head in shame because as of late, I’ve been so busy that I’ve not had enough time to do that as often as I would like. However, recently, I noticed a new commenter who has been coming around and leaving very encouraging comments. Out of curiousity, I clicked on her blog and from there, found my way to several other blogs. The inspiration for today’s recipe comes from there. So thank you, Ninazsyafinaz for helping us find this recipe.
