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Desserts
Lemon Verbena Panna Cotta
£12
About this dish
Double cream is infused overnight with fresh lemon verbena leaves from our kitchen garden, then set lightly with just enough gelatine to hold its form while retaining the trembling, barely-there texture that distinguishes a great panna cotta. Unmoulded to order and surrounded by raspberries macerated in a light verbena syrup, with drops of house-pressed verbena oil and a single fine almond tuile that snaps cleanly.
Ingredients
- ◆Double cream
- ◆Whole milk
- ◆Fresh lemon verbena leaves
- ◆Caster sugar
- ◆Leaf gelatine
- ◆Fresh raspberries
- ◆Blanched almonds
- ◆Icing sugar
- ◆Egg white
Nutritional Information (per serving)
Energy322 kcal
Fat22 g
Saturates14 g
Carbohydrate28 g
of which sugars24 g
Fibre0 g
Protein4 g
Salt0.1 g
Values are approximate and provided voluntarily. See our full nutritional information page.
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