Lemon Verbena Panna Cotta with Honey Glazed Figs
A soft lemon verbena panna cotta topped with ripe figs and warm honey glaze for a delicate summer dessert.
Ingredients
FOR THE PANNA COTTA
- ½ cup milk
- ¼ ounce powdered gelatin
- 3 cups cream
- 1 tablespoon honey
- 2 tablespoons sugar
- ¼ cup fresh lemon verbena leaves
- ½ cup crème fraîche
- Zest of 2 lemons
FOR THE FIGS
- 16 assorted ripe figs, quartered
- ¼ cup honey
Instructions
- Place the milk in a large bowl or Pyrex jug and add the gelatin. Whisk together thoroughly so that the gelatin is fully dissolved in the milk.
- Place the cream, honey, sugar and lemon verbena leaves in a saucepan. Bring the mixture to a boil, stirring frequently to ensure the honey has dissolved. As soon as the mixture boils, remove from the heat and let it cool for 5 minutes.
- Slowly incorporate the cream mixture into the milk, whisking constantly. Add the crème fraîche and lemon zest and whisk again. Remove the lemon verbena leaves.
- Carefully pour the panna cotta mixture into eight small bowls or ramekins. Cover with plastic wrap and refrigerate for a minimum of 2 hours. You can make the dessert up to two days ahead.
- Place the fig quarters on top of each panna cotta.
- Heat the honey with 1 tablespoon of water in a small saucepan. When the mixture is runny and pourable, spoon the warm honey over the figs. Serve immediately.
Nutrition
Calories: 474kcal | Carbohydrates: 38g | Protein: 5g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 111mg | Sodium: 38mg | Potassium: 385mg | Fiber: 3g | Sugar: 34g | Vitamin A: 1571IU | Vitamin C: 10mg | Calcium: 132mg | Iron: 1mg