Herb and lemon verbena infused panacotta
(serves 6)
Panacotta
375 ml Thickened Cream
375 ml Full Cream Milk
130 gm Caster Sugar
1 Vanilla Bean (Split, scraped)
1 Cinnamon Stick
1 Star Anise
3 Sheets Gelatin (Gold)
10 Grams Dried Lemon Verbena Leaf (from Southern Light Herbs, Maldon)
Bring cream, milk, sugar, vanilla, cinnamon and star anise to a simmer for approx 3-4 minutes (do not boil). Remove from heat. Soak gelatin in cold water until soft. Squeeze out water, Add to warm liquid together with Verbena. Stir and leave to infuse
After 20 mins strain liquid through a fine strainer and chill .Stir every 15 minutes until mixture thickens. Pour into individual dariole moulds or similar and chill for at least 6 hours before serving.
Moscato syrup
Half cup sugar
Half cup water
1 vanilla bean
Zest of half a lemon
Half cup Moscato (or sweet spritzy white wine)
Simmer water and sugar until liquid has reduced by half.
Add vanilla, lemon and Moscato and reduce till slightly syrupy. Set aside to cool.
To garnish: Fresh organic raspberries
Dip moulds into hot water for two seconds to loosen Panacotta. Unmould onto plates. Serve with fresh organic raspberries (from Fruit Fetish at Yandoit) drizzle a little sticky Moscato sauce around.
Regional wine match: Hanging Rock “S” Sweet Verdelho
