Lemon-Verbena Panna Cotta
Silky Italian dessert infused with fresh lemon and verbena, set with a light citrus coulis. This italian-inspired desserts ready in about 25 minutes layers heavy cream, whole milk, gelatin into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 cups heavy cream
- 1/2 cup whole milk
- 2 tsp gelatin
- 3 tbsp sugar
- 1 tsp lemon zest
- 2 tbsp fresh verbena leaves
- 1 tbsp lemon juice
- 1/2 cup blueberries
Instructions
- Step 1: Bloom gelatin in 2 tbsp cold water for 5 minutes. Heat cream, milk, sugar, and lemon zest in a saucepan over medium-low heat until sugar dissolves (do not boil), then remove from heat.
- Step 2: Stir in bloomed gelatin until fully dissolved. Add fresh verbena leaves and lemon juice, then strain mixture through a fine-mesh sieve into a bowl.
- Step 3: Pour into 4 ramekins. Chill in refrigerator for at least 4 hours until set.
- Step 4: Just before serving, blend blueberries with 1 tbsp sugar and 1 tbsp water to make a coulis. Drizzle over panna cotta and garnish with a fresh verbena leaf.
Frequently asked questions
How long does Lemon-Verbena Panna Cotta take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lemon-Verbena Panna Cotta?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lemon-Verbena Panna Cotta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Verbena Panna Cotta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Verbena Panna Cotta?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and elegant dessert, made it twice this week!
- ★★★★★
Made this for my daughter's birthday, she adored it.
- ★★★★★
Loved the refreshing lemon-verbena flavor, perfect for summer!
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
