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Lemon Verbena Panna Cotta
A luscious dessert from Chef David Pardo de Ayala. |
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Lemon Verbena Panna Cotta.
Swoon… a luscious panna cotta recipe from Executive Chef David Pardo de Ayala.
A perfect ending for the perfect meal. Enjoy!
Ingredients
- 3 1/3 cups heavy cream
- 3/4 cup sugar
- Zest of 1 lemon
- 1/2 tablespoon powdered gelatin
- 1 cup whole milk
- 50 grams fresh lemon verbena leaves (lemon balm may be used as substitute)
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Combine the cream, sugar, milk and lemon zest. Bring the mixture to a boil, stirring lightly.
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Gently bruise the verbena leaves in your hands and add them to the milk. Cover the pot to infuse the flavors and aromas. Allow to sit covered for 10 minutes.
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Stir the gelatin into the infused warm milk until it dissolves. Strain through a fine-meshed sieve.
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Pour the mixture into chilled dessert cups or wine glasses. Chill overnight.
The Panna Cotta can also be served unmolded, by running the tip of a knife around the edge of the cup, dipping the cup very briefly into hot water and gently releasing the custard onto a plate. Sprinkle pistachio brittle on top.
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