Name: Lemon Verbena Panna Cotta with Lemon Verbena Honey Syrup
Prep time: 10 min
Cook time: 5 min
Ingredients: 1 cup heavy cream; 1 cup whole milk; 1 envelope unflavored gelatin (I use Knox brand); 1/2 cup lemon verbena infusion*; 1/2 cup sugar; 1/4 cup lemon verbena honey syrup**

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Say goodbye to boring panna cotta and elevate your dessert game with the unique flavor of lemon verbena panna cotta!

An Unexpected Flavor Elevates Your Panna Cotta Experience

Are you bored with preparing panna cotta using only vanilla or chocolate flavors? Looking for an unexpected way to elevate the flavor of this dessert? Why not add the refreshing taste of lemon to your favorite panna cotta recipe and prepare Lemon Verbena Panna Cotta?

Just in case you are wondering, panna cotta is a classic Italian custard. It is traditionally made with 5 ingredients including gelatin to thicken the custard.

Grab your whisk and let’s get started!

Lemon Verbena Panna Cotta

What Is Lemon Verbena?

Lemon verbena is a tender perennial herb that belongs to the Verbenaceae family. It is native to South America but is now grown in many other parts of the world, including Europe and the United States. The herb has a distinct lemony fragrance and taste, making it an excellent addition to a variety of recipes, including desserts.

Lemon Verbena is the most lemony of the Lemon herbs! It’s taste is intense yet not bitter. The leaves can be used either fresh or dried, depending on the recipe.

This aromatic herb has a distinct lemony flavor that can transform your dessert recipes (including panna cotta) from ordinary to extraordinary. If you love refreshing and flavorful desserts, then you’ll definitely want to explore the versatility of lemon verbena.

Lemon verbena is a game-changing ingredient in many recipes due to its unique flavor profile. Unlike other citrus herbs, it has a more floral and sweet taste that complements the sourness of citrus fruits. It’s also a versatile herb that can be paired with a variety of other flavors, such as vanilla, coconut, and berries.

Panna cotta, with its versatile and delicate nature, is the perfect canvas to showcase the lemony flavor of lemon verbena. The recipe for lemon verbena panna cotta calls for a lemon verbena infusion.

How Do I Make A Lemon Verbena Infusion?

In order to extract the most flavor out of the herb, you will need to know how to make a herbal infusion. An herbal infusion is simply a strong tea.

The process involves steeping the herb in liquid before adding it to the recipe. This allows the herb’s oils and flavors to infuse into the liquid, which then permeates the dish you are preparing. The result is a delicious, fragrant, and unique treat that will impress your guests and satisfy your taste buds.

Preparing a lemon verbena infusion is easy and requires only a few ingredients. You will need fresh lemon verbena leaves, water, and sweetener (if desired).

The first step is to thoroughly wash the fresh herbs and gently pat them dry with a clean towel or some paper towels.

Next, you want to gently bruise the leaves in order for the essential oil to be released. The essential oil of the herb is where the flavor comes from. Bruising can be done by simply lightly crushing them with your fingers. You can also use sharp scissors to cut them or crush them using a mortar and pestle.

To make the infusion, bring a pot of water to a boil, remove it from the heat, and add the lemon verbena leaves. The basic ratio is 2 teaspoons fresh herb leaves to 1 cup water. If you don’t have fresh lemon verbena leaves, you can substitute 1 teaspoon of dried lemon verbena leaves.

Let the leaves steep for 10-15 minutes, or until the water has cooled to room temperature. Strain the mixture through a fine-mesh sieve and discard the leaves. You can add sweetener like honey or sugar to taste. Store the infusion in the refrigerator for up to a week.

Once you have the infusion, you can start incorporating it into your dessert recipes.

glass jars filled with lemon verbena panna cotta topped with lemon honey syrup

Lemon Verbena Panna Cotta with Lemon Verbena Honey Syrup

a classic custard dessert

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Prep Time 10

Cook Time 5

final chill 4

Course Dessert

Cuisine Italian

Servings servings

Equipment

medium saucepan
whisk
wooden spoon
spatula
4 glass jars or custard cups

Ingredients

1 cup heavy cream
1 cup whole milk
1 envelope unflavored gelatin I use Knox brand
1/2 cup lemon verbena infusion*
1/2 cup sugar
1/4 cup lemon verbena honey syrup**

Instructions

In a saucepan, combine the cream, milk, sugar, and lemon verbena infusion.
Heat over medium heat until the sugar has dissolved and the mixture is hot but not boiling. Stir the mixture while it is heating.
Remove from the heat and sprinkle the gelatin over the mixture.
Whisk until the gelatin has dissolved.
Pour the mixture into ramekins or glasses and refrigerate for at least 4 hours, or until set.
top with lemon verbena honey syrup before serving

Notes

to make the lemon verbena infusion : Start by picking fresh lemon verbena leaves and washing them thoroughly. Gently bruise the leaves by snipping them with sharp scissors or simply crushing them in your hand. Boil 1 cup of water and pour it over the 2 teaspoons of fresh lemon verbena leaves. Let it steep for 10-15 minutes until the liquid turns a pale yellow color and develops a strong lemon fragrance. Strain the liquid and set it aside. Prepared lemon verbena infusion can be stored in the refrigerator for up to a week

** to make the lemon verbena honey syrup: gently heat 5 tablespoons honey and 2 tablespoons lemon verbena infusion in a small saucepan. Simmer until honey is dissolved. Carefully pour over the finished panna cotta. Let cool before serving.

Keyword custard, herbal dessert, panna cotta

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Additional Information about Cooking with Herbs

Herbal Condiments

Herbal condiments serve as an interesting way to add herbs to your dessert making. Herbal sugars, honeys and vinegars are examples of herbal condiments. More information about herbal condiments can be found here:

GENERAL TIPS FOR COOKING WITH HERBS

When using fresh herbs, be sure to bruise them first to release the essential oils in the herbs. Fresh herbs can be substituted for dried herbs and dried herbs can be substituted for fresh herbs. Just be sure to adjust the proportions accordingly. The general rule is to use at least twice as much fresh herb as you would dried herbs. Dried herbs should be stored in opaque glass containers in a cool, dark location. Light and heat affect their storage life. Herbs should not be stored over the range, although that is where they invariably end up!If you are just starting to cook with herbs, start slowly. Add a small amount to the recipe at a time and then taste. Add more herbs if you wish, just remember you can always add more but you can’t remove the excess if you’ve added too much!