Discover an original recipe: panna cotta with lemon verbena, a repeat of the famous Italian dessert that is quick and easy to make. Lemon verbena is an aromatic plant with very fragrant leaves and can spice up 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 liquid cream, 30 fresh lemon verbena leaves
- Wash and dry your lemon verbena leaves
- Bring the cream to a boil in a saucepan over low heat.
- Once the cream is boiling, remove the pan from the heat and add the washed lemon verbena leaves, cover with a lid or clean towel and let it steep for about thirty minutes.
- After 30 minutes, remove the leaves and strain the cream.
- Let the cream cool down before use (at least 2 hours).
Ingredients: your infusion of cold lemon verbena cream, 40 g sugar, 4 gelatine leaves
- Soften the gelatine leaves in cold water for 5 minutes.
- Meanwhile, bring the lemon verbena infused cream and sugar to a boil in a saucepan. Mix the preparation and bring to a boil.
- Remove the pan from the heat and add the previously drained gelatine leaves to the preparation. Stir everything together well.
- Pour into verrines and let cool.
- Then put them in the fridge for a few hours (at least 5 hours).
Tip: I usually make the recipe a day in advance, so that the panna cotta sets overnight. You can, if you wish, decorate your dessert with berries, and why not edible flowers from your garden, and go to the tasting.
As a landscape architect and geographer by training, I am passionate about the plant world and its countless curiosities. Founder of the Rexania blog and activist for gardening in harmony with nature, I am also an Alsatian gardener, ardent defender of ancient, free and reproducible varieties.