Lemon Verbena Panna Cotta

Menu Part: 
Dessert
Cuisine Type: 
Italian
Serves: 
8

Lemon verbena can be used in place of vanilla to infuse cream in any custard dessert, such as this panna cotta, which would pair perfectly with sweet local strawberries.

Ingredients

20 fresh lemon verbena leaves
1 1⁄4 cups water
1 cup sugar
2 cups heavy cream
1 tablespoon unflavored gelatin
1 cup half and half
1⁄3 cup sugar
1 tsp lemon zest

Steps

1. In a heavy saucepan, bring 6 verbena leaves and water to a boil. Reduce heat and simmer 10 min.; strain. Stir in sugar and simmer until consistency is syrupy. Reserve.

2. In a bowl, place 2 tbsp. of cream and sprinkle with gelatin. Let stand 5 min. to soften.

3. In a large saucepan, bring remaining lemon verbena and cream, half and half, sugar and lemon zest to a boil. Remove from heat; whisk in gelatin until dissolved. Cool, whisking occasionally; strain. Divide among 8 oiled ramekins. Cover and chill at least 3 hours or overnight.

4. For service: Dip ramekin into hot water for 5 sec. Run a thin knife around the inside edge and invert onto a plate. Drizzle with reserved syrup and serve with citrus cookies.

More From FoodService Director

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

FSD Resources