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Lemon‑Basil Panna Cotta with Toasted Pine‑Nut Crumble

6 servings · 2.7 g net carbs

2.7g Net carbs 29.6g Fat 3.4g Protein 282.4 kcal

2.7g Net carbs · 29.6g Fat · 3.4g Protein · 282.4 kcal

Lemon‑Basil Panna Cotta with Toasted Pine‑Nut Crumble

2.7 g net carbs  ·  20 min  ·  medium

P 3.4 g  ·  F 29.6 g  ·  282.4 kcal

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20 min
medium

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

6 servings  ·  prep 20 min  ·  difficulty medium

Set lemon-basil panna cotta is steeped and chilled using whipping cream, unsweetened almond milk and unflavored gelatin. Basil and lemon zest perfume the cream while stevia sweetens the base and pine nuts are toasted into a crunchy crumble. The gelatin is bloomed separately and then dissolved into the warm infusion so the final texture is silk-smooth and clean. A browned butter-toasted pine-nut crumble provides contrast and a toasty finish when spooned over each chilled serving.

Ingredients

  • whipping cream400 g
    Cream, Fluid, heavy whipping
  • unsweetened almond milk50 g
    Almond milk, Unsweetened
  • unflavored gelatin6 g
    Gelatins, Dry powder, unsweetened
  • stevia2 g
    Sweetener, Herbal extract powder from Stevia leaf
  • lemon zest2 g
    Lemon peel, Raw
  • basil5 g
  • pine nuts24 g
  • butter20 g
    Butter, Salted
  • salt1 g
    Salt, Table

Equipment

  • saucepan
  • ramekins
  • fine-mesh sieve
  • whisk

Method

  1. Sprinkle the unflavored gelatin over a small portion of the unsweetened almond milk in a bowl and let it bloom until spongy.
  2. Combine the whipping cream, the remaining unsweetened almond milk, lemon zest, basil, stevia and salt in a saucepan and warm gently until the mixture just starts to steam and small bubbles appear at the edges; do not boil.
  3. Remove the infusion from the heat and let it sit briefly to deepen the basil aroma, then strain the mixture through a fine-mesh sieve into a clean bowl to remove solids.
  4. Whisk the bloomed unflavored gelatin into the warm cream infusion until it is completely dissolved and the mixture is smooth.
  5. Divide the mixture evenly between ramekins and chill at least 3 hours, until the panna cotta is set.
  6. While the panna cotta chills, toast the pine nuts in a small skillet with the butter over medium heat until golden, tossing frequently; cool and break into a coarse crumble by chopping or pulsing briefly.
  7. Serve each chilled panna cotta topped with a spoonful of the toasted pine-nut crumble or unmold onto plates and scatter the crumble over the top.
Sprinkle the unflavored gelatin over a small portion of the unsweetened almond milk in a bowl and let it bloom until spongy.

Tips

Pro tip

  • Bruise the basil leaves lightly before steeping to release more aroma without adding extra leaves.
  • If you prefer a finer crumble, pulse the cooled pine nuts briefly in a food processor rather than chopping by hand.
  • Warm the ramekin briefly in hot water before unmolding to loosen the set panna cotta if desired.

Frequently asked questions

Can I use monk fruit sweetener instead of stevia?
Yes, use monk fruit sweetener in place of stevia for a similar sweetness and slightly more bulk. Monk fruit will behave more like a granular sweetener in the panna cotta, so the texture of the set will be unchanged; if you prefer less bulk, dissolve the monk fruit into the warm cream before adding the gelatin.
Can I skip the pine-nut crumble or use a different nut?
Yes, omit the pine-nut crumble for a purely smooth panna cotta or substitute a different toasted nut such as pistachios or chopped almonds. The recipe uses pine nuts for a delicate, buttery crunch; harder nuts will give a firmer texture and a more pronounced nutty flavor when toasted in butter.
Why didn't the panna cotta set?
Insufficiently bloomed or dissolved unflavored gelatin is the most common cause; the fix is to gently reheat the cream with properly hydrated unflavored gelatin until fully dissolved and then re-chill. Also make sure the cream mixture was warm enough to melt the gel but not boiled, and confirm the unflavored gelatin is within its effective age.
Why is the surface grainy or the texture slightly separated?
Overheating the whipping cream or bringing the infusion to a boil can break the emulsion and produce a grainy surface; rewarm gently, strain through a fine-mesh sieve and chill again to improve smoothness. Also avoid vigorous whisking after the gelatin has set to keep the texture uniform.
How should I store this?
Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per serving

Primary macros

2.7g Net carbs 7% 83% 10%
Net carbs Fat Protein
2.7 gNet carbs
3.4 gProtein
29.6 gFat
0.2 gFiber
282.4Calories

Net carbs: 2.9 g total carbohydrate minus 0.2 g fiber = 2.7 g.

Electrolytes

Na111 mgSodium
K94 mgPotassium
Mg16 mgMagnesium

Minerals

Calcium
62 mg
Iron
0.35 mg
Magnesium
16 mg
Phosphorus
66 mg
Potassium
94 mg
Zinc
0.44 mg
Copper
0.086 mg
Selenium
2.5 µg

Vitamins

Vitamin A
302 µg
Vitamin C
1.0 mg
Vitamin D
1.1 µg
Vitamin E
1.35 mg
Vitamin K
8.0 µg
Thiamin (B1)
0.029 mg
Riboflavin (B2)
0.143 mg
Niacin (B3)
0.23 mg
Pantothenic acid (B5)
—
Vitamin B6
0.032 mg
Folate
5 µg
Vitamin B12
0.14 µg

Other nutrients

Choline
14.8 mg

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

85 g per serving

One figure is unavailable. Nothing was estimated in its place.

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Published 21 October 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.