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My lemon verbena bush is the most abused plant in my garden. I find it impossible to walk past it without crushing a leaf between my fingers and filling my senses with that heady, lemony scent.
Combining that fragrance and flavour with the natural sweetness of coconut milk means that this dessert has no additional sweeteners required and it's dairy-free. Deceptively simple, it is an elegant and unexpected flavour to serve at your next dinner party.
Can I Use Whipping Cream Instead of Coconut Milk?
You can use liquid carton coconut milk or canned coconut milk including the water and the creamy part. If you want to substitute the coconut milk, use a combination of 2 cups (480 ml) heavy whipping cream and 2 cups (480 ml) unsweetened almond milk.
What Can I Use Instead of Lemon Verbena?
If you are finding it difficult to find fresh lemon verbena, you could substitute it with lemon thyme for a similar flavour profile.
Please note that this is a very delicate flavour and if you want a stronger taste, I suggest that you add lemon zest or peel.
Which Low-Carb Sweeteners Can I Use?
If you prefer your panna cotta sweet, you can also add some low-carb sweetener such as stevia, erythritol or allulose. Start with 1 to 2 tablespoons and add more if needed. Enjoy!
Hands-on Overall
Serving size about 3/4 cup/ 175 ml
Nutritional values (per about 3/4 cup/ 175 ml)
Net carbs4.3 grams
Protein5.7 grams
Fat32.2 grams
Calories308 kcal
Calories from carbs 5%, protein 7%, fat 88%
Total carbs4.4 gramsFiber0.1 gramsSugars0 gramsSaturated fat28.5 gramsSodium26 mg(1% RDA)Magnesium71 mg(18% RDA)Potassium337 mg(17% EMR)
Ingredients (makes 6 servings)
- 4 cups coconut milk (940 ml/ 32 fl oz)
- 1 cup fresh lemon verbena leaves
- 5 tsp gelatin powder (18 g/ 0.7 oz)
- 6 tbsp very cold water (90 ml/ 3 fl oz)
Instructions
- Heat the coconut milk in a saucepan until barely simmering, stirring the whole time. If you want to substitute the coconut milk, use substitute it with part heavy whipping cream and unsweetened almond milk.
- Gently crush the lemon verbena to help release the oils.
- Remove the pan from the heat and stir in the lemon verbena. Optionally, you can add low-carb sweetener to taste. Cover and let the mixture steep for 30 minutes. Then, strain to remove the solids.
- Return the pot to the stovetop and heat over medium heat.
- Sprinkle the gelatin powder over the cold water in a small bowl and allow it to bloom for 3-5 minutes.
- Add the bloomed gelatin into the hot coconut milk and stir until completely dissolved.
- Lightly oil six panna cotta moulds or your moulds of choice with a light tasting oil.
- Pour the mixture, about 3/4 cup (175 ml) per serving into your prepared moulds and refrigerate for 2-4 hours. (Note: in the images we divided the mixture between 4 glass jars which made 4 large servings.)
- To turn them out, run a knife around the edge and gently turn out on to a plate. (If you’re concerned about unmoulding or want a pretty yet simple presentation, set your Panna Cotta in wine glasses or ramekins.)
- Store, covered in cling wrap, in the fridge for up to 5 days. A skin might form but it is still yummy.
Lemon Verbena Panna Cotta
Step by Step
Ingredients
- 4 cups coconut milk (940 ml/ 32 fl oz)
- 1 cup fresh lemon verbena leaves
- 5 tsp gelatin powder (18 g/ 0.7 oz)
- 6 tbsp very cold water (90 ml/ 3 fl oz)
Instructions
- Heat the coconut milk in a saucepan until barely simmering, stirring the whole time. If you want to substitute the coconut milk, use substitute it with part heavy whipping cream and unsweetened almond milk.
- Gently crush the lemon verbena to help release the oils.
- Remove the pan from the heat and stir in the lemon verbena. Optionally, you can add low-carb sweetener to taste. Cover and let the mixture steep for 30 minutes. Then, strain to remove the solids.
- Return the pot to the stovetop and heat over medium heat.
- Sprinkle the gelatin powder over the cold water in a small bowl and allow it to bloom for 3-5 minutes.
- Add the bloomed gelatin into the hot coconut milk and stir until completely dissolved.
- Lightly oil six panna cotta moulds or your moulds of choice with a light tasting oil.
- Pour the mixture, about 3/4 cup (175 ml) per serving into your prepared moulds and refrigerate for 2-4 hours. (Note: in the images we divided the mixture between 4 glass jars which made 4 large servings.)
- To turn them out, run a knife around the edge and gently turn out on to a plate. (If you’re concerned about unmoulding or want a pretty yet simple presentation, set your Panna Cotta in wine glasses or ramekins.)
- Store, covered in cling wrap, in the fridge for up to 5 days. A skin might form but it is still yummy.
Nutrition (per serving, about 3/4 cup/ 175 ml)
Calories308kcal
Net Carbs4.3g
Carbohydrates4.4g
Protein5.7g
Fat32.2g
Saturated Fat28.5g
Fiber0.1g
Sugar0g
Sodium26mg
Magnesium71mg
Potassium337mg
Detailed nutritional breakdown (per about 3/4 cup/ 175 ml)
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