Grapefruit White Balsamic gives this creamy panna cotta a bright, tart edge, and Basil Infused Olive Oil adds a gentle herbal note. Make it ahead so it has time to set in the fridge. Serve it in small glasses and let everyone discover the basil on the first spoonful.

I N G R E D I E N T S :

• 1 cup heavy cream
• 1 cup whole milk
• 1/4 cup Rocky Mountain Olive Oil Grapefruit White Balsamic Vinegar
• 1/4 cup Rocky Mountain Olive Oil Basil Infused Olive Oil
• 1/2 cup sugar
• 1 packet (2 1/4 tsp) unflavored gelatin
• fresh basil leaves for garnish

I N S T R U C T I O N S :

1. In a saucepan, heat the cream, milk, and sugar until the sugar is dissolved and the mixture is warm.
2. Sprinkle the gelatin over the mixture and stir until fully dissolved.
3. Remove from heat and stir in the Grapefruit Balsamic and Basil Olive Oil.
4. Pour into individual molds and refrigerate for at least 4 hours or until set.
5. Garnish with fresh basil leaves before serving.

N U T R I T I O N A L   I N F O :

Estimated per serving: 320 calories • 4g protein • 22g carbs • 24g fat • 85mg sodium

Estimated values may vary based on cream usage, sweetener amount, and ingredient brands.