Lemon Verbena Panna Cotta with Blueberry Coulis

In a saucepan over medium heat, bring the cream and the milk slowly to boil, add the lemon verbena leaves, remove from heat, cover and let it rest for about 10 minutes to infuse.

Soak the gelatin leaves for about 5 minutes in ice cold water.

Once it’s had a chance to rest, strain the milk cream mixture through a sieve into a bowl, then add 150 grams of sugar and warm the liquid again over medium heat, mixing until the sugar dissolves.

Squeeze the extra water out of the gelatine leaves and add to them to the pot, mix well. Pour the mixture into the ramekins (or shot glasses) and leave to set on the counter for an hour or so, to let the gelatin start to set. This will allow it to develop a wonderful texture. Then, transfer to the fridge for 5-6 hours, overnight works best.

For the blueberry coulis, put the blueberries and the rest of sugar in the blender and crush them well. Then transfer to pan (on medium heat) and warm up till the point that all sugar has dissolved (this will take about 5 minutes). Set aside to cool until serving. Then drizzle over the servings of panna cotta.

This will make 4 generous panna cotta servings or 14 shots.