Sun-Kissed Strawberry & Lemon Verbena Panna Cotta

Allergens

Dairy (Milk)

Ingredients

• 1. 2 cups heavy cream 2. 1/2 cup sugar 3. 1 tablespoon lemon verbena leaves, finely chopped 4. 1 vanilla bean, seeds only 5. 2 teaspoons unflavored gelatin powder 6. 1/4 cup cold water 7. 2 cups fresh strawberries, hulled and halved 8. 1/4 cup sugar

Instructions

1. In a saucepan, combine heavy cream, sugar, lemon verbena leaves, and vanilla bean seeds. Heat gently over medium heat until the sugar is dissolved and the mixture begins to steam, but not boil. Remove from heat and let it steep for 20 minutes.
2. In a small bowl, mix gelatin with cold water and allow it to bloom for 5 minutes.
3. Strain the infused cream mixture through a fine mesh sieve into a clean saucepan. Add the bloomed gelatin and stir until fully dissolved.
4. Pour the cream mixture into four individual ramekins or molds, dividing evenly. Refrigerate for at least 4 hours or until firm.
5. In a blender or food processor, purée strawberries with sugar until smooth. Strain through a fine mesh sieve to create a coulis.
6. Serve each panna cotta on a plate, drizzling with the strawberry coulis and garnishing with fresh strawberry slices.

Chef’s Insight

The key to a perfect panna cotta lies in the balance of flavors and the texture. Ensure that the gelatin is fully dissolved for a smooth and creamy result.

Notes

For an added touch of sophistication, sprinkle edible gold leaf flakes over the coulis.