Step 1Heat 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.
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Step 1Heat 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.
Step 2Gently crush the lemon verbena to help release the oils.
Step 3Remove 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.
Step 4Return the pot to the stovetop and heat over medium heat.
Step 5Sprinkle the gelatin powder over the cold water in a small bowl and allow it to bloom for 3-5 minutes.
Step 6Add the bloomed gelatin into the hot coconut milk and stir until completely dissolved.
Step 7Lightly oil six panna cotta moulds or your moulds of choice with a light tasting oil.
Step 8Pour 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.)
Step 9To 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.)
Step 10Store, covered in cling wrap, in the fridge for up to 5 days. A skin might form but it is still yummy.