If you're looking for a fresh dessert, this panna cotta with lemon verbena and crumble is just the thing. The good thing about it: with lemon verbena, you can enjoy spring all year round. Decorated with dark fine flavor cocoa chocolate, it's a real eye-catcher - after all, the eye is there to enjoy it.
Recipe for 8 people
Preparation time: approx. 90 minutes
Panna cotta ingredients:
340 g milk
750 g cream
120 g sugar
6sprigs of lemon verbena
12 g gelatine (6 sheets of gelatine)
Crumble ingredients:
80 g sugar
80 g butter, soft
80 g flour
80 g almonds
1pinch of salt
Decoration ingredients:
100 g fine cocoa chocolate 'Rausch Plantagen Peru 60 %'
Preparation of the panna cotta:
- Soak the gelatine leaves in cold water.
- Mix the milk with the cream, add the lemon verbena and bring to the boil with the remaining ingredients.
- Once the lemon verbena is well infused, remove from the heat.
- Drain and squeeze out the gelatine leaves, add to the cream and stir well.
- Pour the panna cotta through a sieve into the prepared glasses. Then chill.
Preparation of the crumble:
- Preheat the oven to 170°C.
- Mix all the ingredients together well to form a dough.
- Pour the crumbly mixture onto a baking tray lined with baking paper.
- Bake for approx. 10 minutes until golden brown and set aside.
- Once the panna cotta is firm and the crumble has cooled, place the crumble on top of the panna cotta.
Preparation of the decoration:
- Melt the fine cocoa chocolate and use a piping bag to create wild decorations on baking paper and leave to cool.
- Decorate the panna cotta with the chocolate creations and serve.
