Verbena panna cotta with raspberry puree

Ingredients for 4 servings:

• 280 g milk
• 40 g whipped cream
• 1 sprig verbena
• 15 g sugar
• 2 vanilla pods
• 5 sheets of gelatin
• 160 g raspberries
• 85 g apple juice

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Inspired by Chef Conticini from France

For the panna cotta, soak the gelatin leaves in a little water. Scrape out the seeds from one vanilla pod. In a saucepan, heat the milk with the cream, sugar, vanilla seeds, and vanilla pod. When the mixture is hot, turn off the heat and add the verbena leaves. Cover and let stand for 5 minutes, then pour through a fine sieve. Squeeze out the gelatin and dissolve it in the milk mixture. Stir well. Divide the panna cotta between 4 glasses and refrigerate until firm. Scrape out the seeds from the second vanilla pod. For the raspberry puree, boil 65g of apple juice in a pan with the vanilla seeds and vanilla pod for 2 minutes. Remove the pod. Add the raspberries and boil with the rest of the juice for another 1 minute. Let cool to lukewarm. To serve, scatter the lukewarm raspberries on top of the cold, firm panna cotta.