This panna cotta offers a delightful contrast of flavors and textures. Our Grapefruit Balsamic adds a unique citrusy sweetness with a hint of tartness, which pairs beautifully with the creamy, silky texture of the panna cotta, mixed with our Basil Olive Oil, which introduces a subtle herbaceous note that complements the grapefruit and adds an aromatic depth, together, they create a sophisticated and refreshing dessert with a hint of herbal elegance.

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.