Lemon Verbena Panna Cotta

“Lemon verbena is a very pungent, lemon-flavored herb that you can use for tea or for baking,” says Mimi Wood, executive chef of The Washington Inn in Cape May. “I grow it in my garden. Our pastry chef, Kathy Pastiu, created this panna cotta for a cooking demonstration. It’s a light dessert, even though it’s made with heavy cream, and the lemon verbena adds a different note to it. Usually panna cotta is vanilla, orange, or plain cream.”


Heavy cream 2 cups

Half and half 2 cups

Fresh lemon verbena leaves 2 cups

Sugar 1/2 cup

Gelatin powdered 3 tsp. (4 sheets)

Warm water 6 tablespoons


Boil half and half, cream and lemon verbena.

Infuse for 20 minutes.

Softed gelatin in warm water.

Strain cream mixture and add gelatin.

Pour into 8 4 oz ramekins. Chill

Serve with mixed berries and mint.

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