Lemon Balm Panna Cotta
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Vegetable oil or nonstick spray
- 2cups gently packed lemon balm leaves and small stems
- 3tablespoons fresh lemon juice
- ½cup sugar
- Pinch of salt
- 1¼ounce envelope unflavored gelatin
- 1½cups heavy cream
- 1½cups whole milk
Nutritional analysis per serving (6 servings)
351 calories; 26 grams fat; 15 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 9 grams protein; 81 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Lightly oil or spray six 8- or 12-ounce ramekins. Place lemon balm in a mixing bowl and sprinkle with lemon juice, sugar and salt. Stir to combine, and allow to sit for 20 minutes. Meanwhile, place 3 tablespoons cold water in a small bowl and sprinkle with gelatin; allow to soften for 10 minutes.
- Step 2
Add cream to lemon balm and stir, gently crushing leaves. In a medium saucepan, heat milk just until steaming, then add gelatin mixture and remove from heat. Stir until gelatin is dissolved, about 2 minutes.
- Step 3
Place a fine-mesh strainer over saucepan, and pour in lemon balm mixture. Press hard on leaves to strain out all the liquid, then discard leaves. Stir liquid, then distribute evenly among ramekins. Place in refrigerator until chilled and solid, at least four hours. After 4 hours, ramekins may be covered and refrigerated for up to 2 days.
- Step 4
To serve, dip each ramekin in hot water and invert to release panna cotta onto a plate. Serve immediately.
Private Notes
Comments
I made this and questioned the 1 1/4 ounce gelatin, since Knox gelatin came in .25 oz, envelopes. I never used gelatin before. Needless say I suggest it should be (1) - 1/4 oz pkg. While still tasty I could have bounced it of the floor when I used 1 1/4 ounces.
This means use one 1/4 oz packet!
This is a superb recipe! I have found it especially useful when I have to harvest lemon balm before it flowers and goes to seed. It grows like a weed in my yard, and I love harvesting it and making this delicious dessert!
Thank you for sharing this, Ellen! My lemon balm is starting to grow pretty green leaves for spring and I was hoping to use them more often this year. Might have been bummed to go to the trouble of harvesting and preparing only to end up with a rubbery mess!!
not vegetarian with gelatin in it.
This is a superb recipe! I have found it especially useful when I have to harvest lemon balm before it flowers and goes to seed. It grows like a weed in my yard, and I love harvesting it and making this delicious dessert!
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