Lemon Verbena Panna Cotta

Name: Lemon Verbena Panna Cotta
Yield: Approximately 4 cups (960 ml)
Ingredients: ½ ounce (15 g) fresh lemon verbena leaves (see Chef’s Tip); 3 cups (750 ml) heavy cream; 1 cup (240 ml) milk; 1½ tablespoons (14 g) unflavored gelatin powder; 6 ounces (170 g) granulated sugar

Preparation info

Approximately
4 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

½ ounce (15 g) fresh lemon verbena leaves (see Chef’s Tip)
3 cups (

Dessert
Winter
Summer

Method

Finely chop the verbena leaves. Pour the cream into a saucepan, add the lemon verbena, and bring to scalding. Remove from the heat, cover, and set aside to infuse for 1 hour.
Pour the milk into a bowl and sprinkle the gelatin powder over the surface. Let stand until softened, 10 to 15 minutes.
Add the sugar to the lemon verbena cream and heat, just un