Thai basil panna cotta with watermelon salad

Thai basil panna cotta with watermelon salad

Ravinder Bhogal's creamy panna cotta with a sweet watermelon salad makes an impressive and refreshing finale to any meal. 

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Gluten free
  • Serves4
  • CourseDessert
  • Prepare25 mins
  • Cook15 mins
  • Total time40 mins
  • Plussoaking + chilling + cooling

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  • 20g pack Thai basil, leaves picked
  • 3 Dr Oetker Platinum Leaf Gelatine
  • 300ml double cream
  • 2 x 160ml cans coconut cream
  • 60g caster sugar
  • Vegetable or sunflower oil, for greasing

Watermelon salad

  • 100g caster sugar
  • 1 lemongrass stalk, bruised
  • 4 lime leaves, bruised
  • 2 unwaxed limes, zest of both, juice of ½
  • 1 mini watermelon, peeled and sliced into small wedges


  1. To make the panna cotta, reserve about 10 Thai basil leaves for decorating. Blanch the rest in hot water for 15 seconds, then refresh in ice-cold water, squeeze out any excess and chop finely. Put the gelatine in a bowl of cold water for 10 minutes to soak.

  2. Meanwhile, in a pan, heat the cream and coconut cream over a medium heat until just simmering, take off the heat and stir in the sugar to dissolve. Squeeze out the excess liquid from the gelatine; add to the cream mixture. Once the gelatine has dissolved, pour the mixture into a blender, add the blanched basil and whizz until smooth. Strain through a fine sieve into a jug (discard any solids). Use a pastry brush to lightly grease 4 x 125 ml dariole moulds or similar with oil. Pour in the mixture; chill for 4-5 hours or until firm.

  3. About 1 hour before serving, make the salad. In a pan, mix together the sugar, 200ml water, the lemongrass, lime leaves and ½ the lime zest. Cook over a medium heat, stirring, until the sugar has dissolved. Bring to the boil and simmer for 10 minutes to form a syrup. Add the lime juice, then set aside to cool. Put the watermelon in a shallow bowl.

  4. Once the syrup is cool, strain, then pour over the melon; chill until ready to serve. To serve, dip the bottoms of the moulds briefly into hot water and turn out onto plates. Serve with the salad and any remaining syrup. Decorate with the reserved basil and zest.

And to drink...

Mirabeau Pure Rosé, France. With its notes of strawberries and cherries, this is an elegant match for the panna cotta.


Typical values per serving when made using specific products in recipe


3,139kJ/ 755kcals



Saturated Fat












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