VERBENA AND GORSE PANNA COTTA
Ingredients – serves 6-8
1 tbsp powdered gelatine (9g)
650ml full-fat milk
150g caster sugar
1 lemon, peeled and juiced
30g lemon verbena leaves, plus extra for garnishing
350g full-fat Greek Yoghurt
Add 50ml cold water to a small bowl and sprinkle the gelatine over it. Place the bowl in a pan of hot water, stir until the gelatine dissolves, and set aside
Place the milk, caster sugar and lemon peel in a pan over a low-med heat and stir until the sugar has dissolved, then increase the heat so that the milk comes to a boil. At this point, take the pan off the heat and immediately stir in the lemon verbena. Cover and let infuse for 5 minutes
Add the sponged gelatine to the milk and whisk gently so that it dissolves thoroughly, then set aside, uncovered, to cool
If you are planning on turning the puddings out, very lightly grease 8 darioles with sunflower oil (or similar). Otherwise, choose 8 attractive ramekins or glasses.
Place the yoghurt in a large bowl and whisk briefly. Once the milk is as cool as hand temperature, strain it through a fine-mesh sieve into the yoghurt, squeezing the verbena and peel to release as much of their flavour as possible. Add the lemon juice and then whisk everything until combined.
Divide the mixture between the moulds, place in the fridge to set overnight, or for at least 5 hours.
If you have used darioles, to turn the desserts out, one at a time dip the bottom of the darioles into a bowl of hot water briefly, then upend close to its serving plate, giving a shake of encouragement if need be.
Serve with fruit compote and biscuits such as shortbread if liked.