Verbena Panna Cotta with Raspberry Puree

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	2 hrs 15 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Verbena Panna Cotta with Raspberry Puree

Instructions

For the panna cotta, soak the gelatine sheets in a little water. Scrape out the pulp of a vanilla pod.
In a saucepan, heat the milk with the cream, sugar, vanilla pulp and the vanilla pod. When the mixture is hot, turn off the stove and add the verbena leaves. Cover and let stand for 5 minutes, then pour through a fine sieve. Squeeze out the gelatine and dissolve it in the milk mixture. Stir well.
Divide the panna cotta into 4 glasses and place in the fridge until it is firm.
Scrape out the pulp of the 2nd vanilla pod. For the raspberry puree, cook 65 g apple juice in a pan with the vanilla pulp and the vanilla pod for 2 minutes. Remove the pod. Add the raspberries and cook for 1 minute with the rest of the juice. Let cool down lukewarm.
To serve, spread the lukewarm raspberries on the cold firm panna cotta.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.