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Lemon Verbena Panna Cotta Recipe

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This recipe for Lemon Verbena Panna Cotta is from Hawthorn of Aurora Recipe Club , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c fresh lemon verbena
1 c whole milk
1 tbsp unflavored powdered gelatin (ie, Knox)
3 c whipping cream
1/3 honey
1 tbsp sugar
Pinch salt
Zest of half lemon (optional)
Directions:
Directions:
In blender, blend milk and lemon verbena until lemon verbena is very finely chopped. Let flavors blend together in refrigerator for at least 3 days.
Strain milk and lemon verbena through fine strainer and discard lemon verbena.
Place the milk in a small bowl. Sprinkle the gelatin over and let stand for 5 minutes.
Pour milk mixture into a heavy saucepan and stir over medium heat just until gelatin dissolves but the milk does not boil, about 5 minutes.
Add cream, honey, sugar, and salt. Stir until sugar dissolves, 5 to 7 minutes.
Remove from heat and pour into serving glasses. Cool slightly.
Refrigerate until set, about 6 hours.
Sprinkle with zest of half lemon for added lemon flavor.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
5 min
Personal Notes:
Personal Notes:
Lemon verbena can be substituted by any herbs or spices. Fresh mint, lavender or cinnamon are other great variations. Or leave herbs and/or spices out completely and top with fresh berries.

 

 

 

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