Discover an original recipe: panna cotta with lemon verbena, a revisit of the famous Italian dessert that is quick and easy to make. Lemon verbena is an aromatic plant with very fragrant leaves and can flavor your dessert with a light touch of lemon. Surprise your guests!

This recipe is made in 2 steps, first make an infusion of lemon verbena cream, then make the lemon verbena Panna Cotta.

Ingredients: 50 cl of liquid cream, 30 fresh lemon verbena leaves

  • Wash and dry your lemon verbena leaves
  • In a saucepan, bring the cream to a boil over low heat.
  • As soon as the cream is boiling, remove the pan from the heat and add your washed lemon verbena leaves, then cover with a lid or a clean towel and leave to infuse for about thirty minutes.
  • After 30 minutes, remove the leaves and strain the cream.
  • Allow the cream to cool well before use (at least 2 hours).

Ingredients: your infusion of cold lemon verbena cream, 40 g of sugar, 4 sheets of gelatin

  • In cold water, soften the gelatine sheets for 5 minutes.
  • Meanwhile, bring the lemon verbena-infused cream and the sugar to a boil in a saucepan. Mix the preparation, and bring to a simmer.
  • Remove the pan from the heat and add the previously drained gelatine sheets to the preparation. Stir everything well.
  • Pour into verrines and let cool.
  • Then place them for a few hours (at least 5 hours) in the fridge.

Tip: I usually make the recipe the day before, so that the panna cotta sets overnight. You can, if you wish, decorate your dessert with small fruits, and why not edible flowers from your garden, and go to the tasting!

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Amazing & Bizarre

Amazing & Bizarre is a gardening blog dedicated to curious gardeners and lovers of rare plants. Find all our natural gardening advice, our culture sheets, our original cooking recipes, our DIY tips and our creative ideas!

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