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

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

FSD Resources