Ingredients
1-2 teaspoons balsamic glaze (thinned)
Parmigiano, shaved (optional)
Arugula
1/4 cup of creme fraiche
2-3 tablespoons fresh basil, finely chopped
Fresh ground pepper
1 pinch of salt
1 tablespoon sugar
1 cup heavy whipping cream
3/4 teaspoon unflavored gelatin
Step by step
In a small saucepan, warm the cream; add the sugar, salt, pepper, and basil and lightly stir. Continue stirring and simmer for 15 minutes; remove from heat.
Place the gelatin in a small bowl and add 1 tablespoon of water; stir. Stir the gelatin and creme fraiche into the cream; mix until the gelatin is dissolved.
Pour into a ramekin and refrigerate until the panna cotta has set.
Serve cold with a drizzle of balsamic glaze on top, with baked chips or crackers on the side. (If you need to thin the balsamic glaze, add 1 teaspoon of water and gently whisk.)
Garnish the plate with arugula, shaved Parmesan, lemon slices, and salt and pepper.