Lemon verbena panna cotta

Name: Lemon verbena panna cotta
Total time: 4 h 20 min
Yield: 6 people
Ingredients: 500 ml cream; 250 ml milk; 80 g sugar; 15 lemon verbena leaves; 3 leaves gelatine

Updated on 9 October 2026

Makes: 6 people
Time: 20 min + 4 hrs setting
From: Lemon verbena

Ingredients

500 ml cream
250 ml milk
80 g sugar
15 lemon verbena leaves
3 leaves gelatine

Method

Soak the gelatine in cold water.
Heat the cream, milk and sugar until just below boiling, take off the heat, add the leaves, cover and leave to infuse for 20 minutes.
Strain, warm briefly again and dissolve the squeezed-out gelatine in it.
Divide between 6 glasses and leave to set for at least 4 hours in the fridge. Lovely with red berries.

Storing: Covered, 2 days in the fridge.