Panna Cotta with Verveine

The aromatic lemon verbena, known in the kitchen by the French name verveine, flavors our panna cotta as well as the syrup that is spread over it. Serve with fully ripe peaches au gratin 1. Rinse the limes in hot water and pat dry. Finely grate the zest of 1 lime and squeeze 2 tbsp juice. Slit the vanilla bean lengthwise and scrape out the pith. Pluck the verbena leaves. Whip the cream with the vanilla pulp and pod, 40 g of sugar and 2/3 of the verbena leaves. Add lime zest and juice and let the vervain cream steep for 15 minutes with the lid closed.

Soak gelatine in cold water, squeeze well and let it melt in the warm vervain cream. Then pour through a fine sieve and squeeze the herb leaves well in the sieve. Mix the crème fraîche with the vervain cream until smooth. Pour the mixture into 4 ramekins (125 ml each) and refrigerate for 5-6 hours, preferably overnight, with the lid closed.

Set aside a few leaves of the remaining verveine for garnishing and keep them in the refrigerator in a fresh-keeping box. Bubble the remaining leaves with the sugar beet syrup, strain through a sieve and set the syrup aside to cool.

Cut the peaches in half and remove the pits. Melt butter, brush cut sides of peaches with it and press into remaining sugar. Place peaches, cut sides up, on a baking sheet.

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