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–+ servings
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 minutes
Cook Time 5 minutes
final chill 4 hours
Course Dessert
Cuisine Italian
Servings 4 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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