Lemon Verbena Panna Cotta with Lemon Verbena Ice Cream
Lemon Verbena Panna Cotta with Lemon Verbena Ice Cream
Ingredients
For the Lemon Verbena Panna Cotta
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 1/4 cup fresh lemon verbena leaves, lightly packed
- 1 teaspoon unflavored gelatin powder
- 2 tablespoons cold water
For the Lemon Verbena Ice Cream
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon verbena leaves, lightly packed
- 3 egg yolks
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For Garnish (Optional)
- 4 fresh lemon verbena leaves
- 1/2 teaspoon lemon zest
Instructions
- 1
Begin by making the lemon verbena ice cream base. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and lemon verbena leaves. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer and steam. Remove from heat, cover, and let steep for 30 minutes to infuse the lemon verbena flavor.
⏱️ 35 min
- 2
While the ice cream base is steeping, prepare the panna cotta. In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 minutes to bloom.
⏱️ 5 min
- 3
In a separate saucepan, combine the heavy cream, granulated sugar, and lemon verbena leaves for the panna cotta. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer. Remove from heat, cover, and let steep for 15 minutes.
⏱️ 20 min
- 4
Strain the panna cotta cream mixture through a fine-mesh sieve into a clean bowl, pressing on the leaves to extract all liquid. Discard the leaves. Return the strained cream to the saucepan over low heat. Add the bloomed gelatin and stir until completely dissolved. Do not boil. Remove from heat.
⏱️ 5 min
- 5
Divide the panna cotta mixture evenly among four 4-ounce ramekins or small dessert glasses. Chill in the refrigerator for at least 3-4 hours, or preferably overnight, until set.
⏱️ 240 min
- 6
Return to the ice cream base. Strain the steeped cream mixture through a fine-mesh sieve into a clean bowl, pressing on the leaves to extract all liquid. Discard the leaves. Reheat the strained cream mixture gently over medium-low heat until warm.
⏱️ 5 min
- 7
In a separate medium bowl, whisk the egg yolks until light and creamy. Slowly temper the warm cream mixture into the egg yolks, whisking constantly, then pour the mixture back into the saucepan.
⏱️ 3 min
- 8
Cook the custard over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 170-175°F / 77-79°C). Do not boil. Remove from heat and stir in the vanilla extract and salt.
⏱️ 5 min•🌡️ 175
- 9
Pour the ice cream custard through a fine-mesh sieve into a clean bowl. Place the bowl over an ice bath and stir occasionally until completely cool. Cover and refrigerate for at least 4 hours, or preferably overnight, to chill thoroughly.
⏱️ 240 min
- 10
Churn the chilled ice cream base in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to an airtight container and freeze for at least 2-4 hours, or until firm.
⏱️ 180 min
- 11
To serve, gently unmold the panna cotta onto serving plates (if desired, dip the bottom of the ramekins in warm water for a few seconds to help release). Top each panna cotta with a scoop of lemon verbena ice cream. Garnish with fresh lemon verbena leaves and a sprinkle of lemon zest, if using.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Verbena Panna Cotta with Lemon Verbena Ice Cream
For the Lemon Verbena Panna Cotta
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 1/4 cup fresh lemon verbena leaves, lightly packed
- 1 teaspoon unflavored gelatin powder
- 2 tablespoons cold water
For the Lemon Verbena Ice Cream
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon verbena leaves, lightly packed
- 3 egg yolks
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For Garnish (Optional)
- 4 fresh lemon verbena leaves
- 1/2 teaspoon lemon zest
Instructions
- 1
Begin by making the lemon verbena ice cream base. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and lemon verbena leaves. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer and steam. Remove from heat, cover, and let steep for 30 minutes to infuse the lemon verbena flavor.
⏱️ 35 min - 2
While the ice cream base is steeping, prepare the panna cotta. In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 minutes to bloom.
⏱️ 5 min - 3
In a separate saucepan, combine the heavy cream, granulated sugar, and lemon verbena leaves for the panna cotta. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer. Remove from heat, cover, and let steep for 15 minutes.
⏱️ 20 min - 4
Strain the panna cotta cream mixture through a fine-mesh sieve into a clean bowl, pressing on the leaves to extract all liquid. Discard the leaves. Return the strained cream to the saucepan over low heat. Add the bloomed gelatin and stir until completely dissolved. Do not boil. Remove from heat.
⏱️ 5 min - 5
Divide the panna cotta mixture evenly among four 4-ounce ramekins or small dessert glasses. Chill in the refrigerator for at least 3-4 hours, or preferably overnight, until set.
⏱️ 240 min - 6
Return to the ice cream base. Strain the steeped cream mixture through a fine-mesh sieve into a clean bowl, pressing on the leaves to extract all liquid. Discard the leaves. Reheat the strained cream mixture gently over medium-low heat until warm.
⏱️ 5 min - 7
In a separate medium bowl, whisk the egg yolks until light and creamy. Slowly temper the warm cream mixture into the egg yolks, whisking constantly, then pour the mixture back into the saucepan.
⏱️ 3 min - 8
Cook the custard over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 170-175°F / 77-79°C). Do not boil. Remove from heat and stir in the vanilla extract and salt.
⏱️ 5 min•🌡️ 175 - 9
Pour the ice cream custard through a fine-mesh sieve into a clean bowl. Place the bowl over an ice bath and stir occasionally until completely cool. Cover and refrigerate for at least 4 hours, or preferably overnight, to chill thoroughly.
⏱️ 240 min - 10
Churn the chilled ice cream base in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to an airtight container and freeze for at least 2-4 hours, or until firm.
⏱️ 180 min - 11
To serve, gently unmold the panna cotta onto serving plates (if desired, dip the bottom of the ramekins in warm water for a few seconds to help release). Top each panna cotta with a scoop of lemon verbena ice cream. Garnish with fresh lemon verbena leaves and a sprinkle of lemon zest, if using.
⏱️ 5 min