Lactose-free panna cotta

To prepare the lactose-free panna cotta, start by soaking the gelatin sheets in cold water 1 and let them soften. Meanwhile, pour the lactose-free cream into a small saucepan and add the sugar 2. Split the vanilla bean lengthwise, scrape out the seeds and add them to the cream 3.

Add the vanilla pod as well 4. Stir and bring just to a simmer, then turn off the heat and remove the vanilla pod 5. Drain the gelatin, squeezing it lightly 6.

Add it to the cream while still hot but not boiling 7 and stir thoroughly until it has completely dissolved 8. Divide the mixture between 4 square molds, each 7 cm per side (about 2 3/4 in) and holding approximately 160 ml each (about 2/3 cup / 5.4 fl oz) 9. Let cool slightly, then transfer the molds to the refrigerator and let the panna cotta set for at least 6 hours, preferably overnight.

After this time, prepare the blueberry sauce. Put the blueberries, 20 g of sugar (about 1 2/3 tablespoons / 0.7 oz) 10 and 20 g of water (about 1 1/3 tablespoons / 0.7 fl oz) 11 into a small saucepan. Bring to a boil, then continue to cook over medium heat for about 10 minutes. The blueberries should become very soft and the liquid should reduce until it has a syrup-like consistency 12.

Turn off the heat, transfer to a small bowl 13 and let the blueberry sauce cool completely before using. When the panna cotta is well set, take it out of the refrigerator 14 and unmold it gently onto serving plates 15.

Top with the cold blueberry sauce 16 and a few basil leaves 17, then serve 18.