Lemon Verbena Panna Cotta                Yield: 6 4-ounce servings
½ cup whole milk
2 teaspoons plain powdered gelatin (I use Know brand)
¼ cup granulated sugar
½ cup fresh lemon verbena leaves, rinsed and spun or patted dry 
2 ½ cups heavy cream

8-10 fresh strawberries, rinsed, tops removed and quartered

2 tablespoons granulated sugar

6 lemon verbena leaves and additional to garnish

  1. Have 6 small dessert dishes or ramekins on the ready.
  2. Place milk in a medium bowl. Sprinkle the gelatin over surface of milk. Set aside to bloom.
  3. Combine the sugar, lemon verbena leaves and cream in a sauce pan. Place over medium heat, stirring to dissolve sugar and to infuse cream with lemon verbena.
  4.  When cream comes to a simmer, turn off the heat and allow to steep for 15 minutes. Return cream to simmer. Pour cream mixture through strainer into bowl with milk and gelatin. Stir to dissolve gelatin. Pour mixture into another bowl through a strainer to remove any bits of undissolved gelatin.Transfer mixture to the dessert dishes or ramekins. Place dishes in the refrigerator to chill for 4-6 hours. When the panna cottas are set, cover with plastic wrap if not serving same day. 
  5. In a small bowl, toss the quartered strawberries with the 2 tablespoons sugar and the 6 lemon verbena leaves, gently crushing the leaves with the back of the spoon. Set aisde for about 15 minutes. Store leftovers in the refrigerator. 
  6. To serve, spoon some of the strawberries over the panna cottas and garnish with a lemon verbena leaf. Enjoy!