Lemon Verbena Panna Cotta
with Raspberry Coulis & Freeze-Dried Berries
About This Recipe
Panna cotta — 'cooked cream' in Italian — is one of the most elegant and forgiving desserts in the Italian repertoire. The challenge is getting the set just right: it should be barely holding together, trembling when touched, not rubbery. This Jackson Laurie version infuses the cream with fresh lemon verbena for a floral, citrusy note that cuts through the richness beautifully.
Method
- 1
Bloom the gelatine
Soak gelatine leaves in cold water for 5 minutes until soft. If using powdered gelatine, sprinkle over 2 tbsp cold water and leave for 5 minutes.
- 2
Infuse the cream
Combine cream, milk, and sugar in a saucepan. Add lemon verbena leaves. Heat over medium heat until just below simmering (small bubbles at the edges). Remove from heat, cover, and steep for 15 minutes.
- 3
Add gelatine
Strain the cream through a fine sieve to remove the verbena leaves. Return to low heat. Squeeze excess water from the gelatine leaves and add to the warm cream. Stir until completely dissolved. Add vanilla extract.
- 4
Pour and set
Lightly oil 6 individual dariole moulds or ramekins with a neutral oil. Divide the cream mixture evenly between them. Cool to room temperature, then refrigerate for at least 4 hours (or overnight) until fully set.
- 5
Make the coulis
Blend raspberries with icing sugar and lemon juice until smooth. Pass through a fine sieve to remove seeds. Taste and adjust sweetness. Refrigerate until needed.
- 6
Unmould and serve
To unmould, run a thin knife around the edge of each panna cotta. Place a plate on top and invert with a confident flip. If it doesn't release, dip the mould briefly in warm water for 5 seconds. Spoon coulis around the panna cotta. Scatter with freeze-dried raspberries and lemon verbena leaves.
Chef's Tips from Chef Marcus Webb
Platinum-grade gelatine gives the cleanest set — use it if you can find it.
The panna cotta should wobble like set jelly when shaken — if it's firm, you've used too much gelatine.
Lightly oiling the moulds makes unmoulding much easier.
These can be made up to 2 days ahead and kept covered in the fridge.
Ingredients
Serves 6
Panna Cotta
- —600ml double cream
- —100ml whole milk
- —70g caster sugar
- —Large handful fresh lemon verbena leaves (or 2 tsp dried)
- —2½ leaves platinum-grade gelatine (or 1½ tsp powdered gelatine)
- —1 tsp vanilla extract
Raspberry Coulis
- —300g fresh or frozen raspberries
- —50g icing sugar
- —Juice of ½ lemon
To Serve
- —Freeze-dried raspberries
- —Fresh lemon verbena leaves
- —Edible flowers (optional)
Per Serving
Calories
340 kcal
Protein
4g
Fat
28g
Carbohydrates
20g
Fibre
2g
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