Life on the estate Verbena panna cotta from the garden 🌿

May 22, 2026

Ingredients (serves 4):

50 cl heavy cream (liquid cream)
2 sprigs of verbena
3 gelatin sheets
400 g fresh raspberries
3 tablespoons water
3 tablespoons sugar

Preparation time: 45 min
Chilling time before serving: 4 h

Like a gentle caress filled with tender sweetness, this recipe showcases pink raspberries and lemon verbena.
Now comfortably settled in, the historic first season of the year* whispers to food lovers of a light and creamy dessert made with seasonal fruit.

Preparing the panna cotta mixture:

Bring the cream to a boil with one sprig of verbena. As soon as it starts to simmer, remove the saucepan from the heat, cover, and let infuse for 10 to 15 minutes.

Meanwhile, soften the 3 gelatin sheets in cold water.

Strain the cream through a fine sieve. While still warm, add the drained and squeezed gelatin sheets.

Whisk thoroughly.

Pour the mixture into shallow bowls or small verrines and refrigerate for at least 4 hours until set.

Preparing the raspberry coulis:

Blend half of the raspberries with 3 tablespoons of water and the sugar, adjusting the sweetness to balance the fruit’s acidity.

Strain the fresh raspberry coulis through a fine cloth or chinois sieve and set aside.

Plating:

Coat the remaining raspberries with some coulis and arrange them either:

on the empty side of the plate, or
directly on top of the panna cotta.

Scatter a few finely sliced verbena leaves over the dish like little hints of summer.

Chef’s tip:

For a lighter panna cotta, replace the 50 cl of cream with:

25 cl cream
25 cl skim milk

Serving suggestion:

Emmanuel Cruse recommends enjoying this dessert with a 2015 Haut-Médoc d’Issan wine.