Wild Mushroom Panna Cotta with Basil Pesto

• Place gelatin with ¼ cup water in a small bowl and set aside.
• In a medium saucepan add the olive oil and crimini mushrooms. Sauté for 7 to 10 minutes or until vegetables are just starting to brown.
• Add morel mushrooms, heavy cream, thyme, and salt to the pan. Bring to a simmer and cook for 10 to 15 minutes or until morels are soft.
• Remove thyme sprigs and add the mixture to a blender. Blend until smooth.
• Add bloomed gelatin to the blender and blend a minute or so, until the gelatin is dissolved.
• Strain mixture and pour into individual ramekins or molds for desired shape. Cool in the refrigerator until set.

• Place the pine nuts and garlic in a food processor then process for 15 seconds.
• Add the basil leaves, salt, and pepper.
• With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.
• Add the Parmesan and puree for a minute.
• Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

On a serving tray/platter, place your Wild Mushroom Panna Cotta pieces. Top each piece with a dollop of basil pesto. Serve immediately with a glass of Pinot Noir.