Pesto Panna Cotta with Berry Basil Sauce

Directions

1. For the pesto panna cotta: place a mesh strainer over a large measuring cup with a pour spout and set eight 4oz ramekins on a sheet pan or baking dish. Set aside until needed.
2. In a bowl, sprinkle gelatin over ⅓ cup milk; whisk and let sit for 10 minutes.
3. Bring remaining 1 cup milk along with the cream and sugar just to a boil in a medium saucepan; stir until sugar dissolves.
4. Whisk the gelatin/milk mixture into the hot milk until dissolved.
5. Off heat, whisk in the basil pesto and pour the mixture through the mesh strainer into the measuring cup.
6. Divide the mixture evenly between the 8 ramekins and let sit for 10 minutes to cool.
7. Place the pan on a level surface in the refrigerator and chill until set, at least 4 hours. Panna cotta can be made several days ahead and kept chilled, well wrapped.
8. For the berry basil sauce: in a medium saucepan over medium heat, stir together the berries, sugar and lemon juice.
9. Bring to a boil over medium heat and cook for 5-10 minutes, stirring occasionally until the berries release liquid and start to break down.
10. In a small bowl, whisk together the cornstarch and water until smooth.
11. Stir the cornstarch mixture into the berries and simmer for a few minutes until it thickens. The sauce will continue to thicken as it cools.
12. Once cool, stir in the chopped basil.
13. For the candied pine nuts: line a sheet pan with parchment or a silicone baking mat. Set aside.
14. Heat the sugar, water and corn syrup if using in a small saucepan over medium heat. A silver or light colored saucepan is best as you can easily see the color of the sugar as it caramelizes. Do not use a nonstick pan.
15. Cook, swirling gently but not stirring, until the sugar fully melts, bubbles and caramelizes to a medium golden brown.
16. Remove the pan from the heat and quickly stir in the pine nuts and a pinch of salt.
17. Turn the mixture onto the prepared sheet pan and spread into a thin layer with a heat proof spatula.
18. When the mixture is still warm and pliable but cool enough to handle, continue to spread and break the caramelized nuts into smaller pieces and clusters. Let cool completely.
19. To serve: run a thin, sharp knife around the outer edge of each ramekin and turn over onto a serving plate. Give the ramekin a little shake to release the panna cotta.
20. Spoon some of the berry sauce on the side and garnish with the caramelized pine nuts and a sprig of fresh basil.