Florian
Shared by @florian
Cook this recipe in the app
Full-screen cook mode, timers and shopping list. Free to start.
Lemon verbena panna cotta
Silky panna cotta infused with fresh lemon verbena and set with agar-agar, no gelatin. Serve with a red berry coulis.
Steps
- 1
Combine the heavy cream and sugar in a saucepan.
- 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.
You might also like
Buneau Cream Verrines
Indulgent verrines with a biscuit base, a whipped mascarpone cream flavored with Buneau spread, and a chocolate topping. Chill for 30 minutes in the refrigerator before serving.
Speculoos Tiramisu
Coffee-free version: speculoos cookies briefly dipped in chocolate milk, layered with a light mascarpone cream made with whipped yolks and whites. Best made the day before for perfect set.
Tiramisu
Classic Italian dessert: ladyfingers soaked in coffee and amaretto, layered with a light mascarpone cream, dusted with cocoa. Serve well chilled.
Chocolate Cake
A chocolate cake with a light, mousse-like texture, made with whipped egg whites and a short baking time. Serve warm with a scoop of vanilla ice cream.
Chocolate Cake
Chocolate cake prepared in just a few steps and then quickly baked in the oven.
Barbecued Rib Roast
A generous rib roast grilled on the barbecue, seared to form a beautifully browned crust while remaining blue and tender in the center. Serve with ember-roasted potatoes, chimichurri sauce, and skyr sauce.
Keep this recipe in your cookbook.
Download RecetteClic, free to start.
Cook it in the app
Free to start