Lemon verbena panna cotta

Name: Lemon verbena panna cotta
Cook time: 31 min
Total time: 31 min
Yield: 6 servings
Ingredients: 500 g heavy cream; 70 g sugar; 2 g agar-agar; 1 bunch lemon verbena; blackcurrant; redcurrant; raspberry; 1 tbsp light brown sugar

Silky panna cotta infused with fresh lemon verbena and set with agar-agar, no gelatin. Serve with a red berry coulis.

Total time : 31 min
Servings : 6 servings
Difficulty : Easy

FlorianShared by @florian

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Steps

1
Combine the heavy cream and sugar in a saucepan.

Nutrition · per serving · Estimate

331 kcal

Protein

1.7 g

Carbs

15 g

Fat

30 g

Macronutrients

Protein

3% RI

1.7 g

Carbs

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2

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2

Bring to a boil, then turn off the heat.

3

Add the bunch of lemon verbena, cover, and let steep for 30 minutes.

30 min

4

Remove and discard the bunch of lemon verbena.

5

Add the agar-agar, stir, and boil for 1 minute, then turn off the heat.

1 min

6

Let cool slightly, then pour into small glasses or silicone molds.

7

Let set at room temperature, then refrigerate for 6 to 8 hours (ideally overnight).

8

Unmolding option: place in the freezer for 1 to 2 hours to make unmolding easier, then unmold gently.

For Mixed berry coulis

1
Rinse and stem the red berries (blackcurrant, redcurrant, raspberry).
2
Juice the fruit with a juicer, or blend and then strain through a fine sieve to obtain a smooth coulis.
3
Taste, add the light brown sugar, warm just enough while whisking to dissolve it, then let cool.

6% RI

15 g

of which sugars

13% RI

12 g

Fat

42% RI

30 g

of which saturates

85% RI

17 g

Fiber

0% RI

0 g

Minerals

Sodium

1% RI

17 mg

Potassium

4% RI

82 mg

Calcium

6% RI

51 mg

Iron

0% RI

0 mg

Magnesium

1% RI

5.2 mg

Zinc

2% RI

0.2 mg

Vitamins

Vitamin C

0% RI

0 mg

Vitamin D

0% RI

0 µg

Vitamin A

0% RI

0 µg

Vitamin B6

0% RI

0 mg

Vitamin B12

0% RI

0 µg

3/3 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.

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