My lemon verbena is one of my favourite plants in my garden. Simply brushing my hand through it is enough to release the intense citrus scent and fill the garden with one of summers finest perfumes.
In this recipe I have infused pannacotta with the wonderful aromas of lemon verbena. The result is quite different from a lemon pannacotta or a lemongrass pannacotta, as there are other distinctive flavours and aromas at work.
I usually serve it with some fresh English raspberries in the summer or figs in early autumn. The figs are wonderful drizzled with honey and sprinkled with ground cardamom and grilled for a few minutes.
Lemon Verbena Panna Cotta with Honey & Cardamom Grilled Figs – serves 6
- Pour 260 ml of cream, 260 ml of milk & 50 grams of caster sugar into a sauce pan and gently bring to the boil.
- Soak 1 and a ½ gelatine leaves in a bowl of cold water until soft.
- Stir the gelatine into the hot cream, add 10 leaves of lemon verbena & leave to infuse for 30 minutes.
- Pass through a fine sieve into a bowl and pour into six small pudding moulds.
- Cover with clingfilm & set in the fridge for at least 6 hours.
- To serve dip the mould into hot water and turn onto a plate.
- Serve with roasted figs and a drizzle of the honey roasting juices from the pan.