Lemon-Verbena Panna Cotta with Raspberry Compote

A silky, light dessert with a delicate lemon-verbena flavor and a vibrant berry compote for balance.

Cuisine: Italian

Category: Desserts

Prep: 20 minutes. Cook: 10 minutes.

Serves 4.

Ingredients

• 1 cup heavy cream
• 2 tbsp sugar
• 1/4 cup, loosely packed lemon verbena leaves
• 1 tsp lemon zest
• 1 tsp gelatin
• 2 tbsp water
• 1 cup, fresh raspberries
• 1 tbsp honey
• 1/4, juiced lemon

Instructions

1. Step 1: Place 1 cup heavy cream, 2 tbsp sugar, and 1/4 cup loosely packed lemon verbena leaves in a saucepan. Heat over medium-low until warm, then remove from heat and steep for 15 minutes.
2. Step 2: Strain the cream mixture through a fine-mesh sieve into a bowl, pressing gently to extract all flavor. Discard the verbena leaves.
3. Step 3: Sprinkle 1 tsp gelatin over 2 tbsp water in a small bowl. Let sit for 5 minutes until gelatin softens, then microwave for 10 seconds until dissolved.
4. Step 4: Stir the dissolved gelatin into the warm cream mixture, then add 1 tsp lemon zest. Divide into 4 ramekins and refrigerate for 4 hours until set.
5. Step 5: While panna cotta sets, simmer 1 cup fresh raspberries, 1 tbsp honey, and 1/4 tbsp lemon juice in a small saucepan over medium heat for 10 minutes until thickened. Cool and serve over panna cotta.