Slide

Baking with Casa San Luis: Lemon Verbena Panna Cotta

1

I was recently asked to make desserts for a dinner using various Teas by Harney and Sons. The favorite during the dinner was this tea infused Panna Cotta. I used the Lemon Verbena Tea which has a nice citrusy flavor without the sour aftertaste.

Panna Cotta is my favorite non-baked dessert, so easy to make and very versatile. This is an Italian dessert which has a texture of custard. Most important is using really good cream.

The recipe calls for 3 cups of dairy. You can use 3 cups of cream or half it with milk. I choose the latter so that it had a light consistency.

If you’re afraid that your panna cotta won’t hold add another teaspoon of gelatin. Don’t add too much because you don’t want it to become cement. Also make sure you use ramekins, the consistency will be different if you do this in a big bowl.

2

Ingredients

1 1/2 cups cream

1 1/2 cups full cream milk

Half a packet of unflavored gelatin (1 tsp)

1 tea bag of Lemon Verbena

Zest of 1 Lemon

1/2 cup sugar (can substitute with Coco Natura)

Candied Orange Peel or Dark Chocolate to decorate

Put 1 cup of cream in a sauce pan on low heat and sprinkle the gelatin. Stir until the gelatin dissolves. Remove from fire.

Bring to a boil the remaining Milk and Cream then remove from the heat.

3

Add the tea bag and let it infuse. After 3 minutes take out the tea bag, add the sugar and return the sauce Pan to the stove on low heat. Cook while stirring until the sugar dissolves.

Add the tea infused milk into the cream with the gelatin. Add the Lemon zest.4

Pour into your desired dishware to serve. Add your décor

Place in the refrigerator until it sets. More or Less 4 hours.

The a few ingredients are needed to make this dessert. Love my 4 Cup Liquid Measuring Cup!

6

Don’t forget to boil milk with the gelatin in a separate sauce pan. Bring your cream and milk to a boil before adding the tea bag and the lemon zest.

I let the tea bag infuse for 3 minutes as per the instructions of the Tea Manufacturer. Add the lemon zest.

5

Add your sugar. Put the sauce pan back on the stove on low heat until the sugar dissolves. Add the Milk-Gelatine mix. Mix it well.

Pour the Panna Cotta in your desired serving dish. Make sure to use one that is Heat and Cold Proof.

7

Once your Panna Cotta is firm decorate with Candied Orange Peel, Dark Chocolate or even Berries.

Carmela of Casa San Luis

Note from the Fat Kid Inside: Want to learn how to bake easy and delicious recipes with Carmela? Here is her class schedule:

Baking Classes with Carmela Villegas of Casa San Luis

Who doesn’t love the smell of butter and vanilla wafting through the house? Beyond the recipes, more importantly learn the secret techniques that the cookbooks don’t teach. The classes run for 3 hours and are interactive so you can also ask on the spot questions.  Don’t be afraid to make desserts. These classes are designed to make you enjoy baking!

Classes are P1500/person/class Thursdays  4pm – 7pm

Classes are held in ATELIER 317, 6060 Palma St. corner Osias St. Makati City

French Tea Time Classics Part One – June 6

  • Eclairs
  • Speculoos Cookies
  • Cannelés

French Tea Time Classic Part Two – June 13

  • Financiers
  • Madeleines
  • Cream Puffs

Chocolate Lovers – June 20

  • Flourless Fudge Cake
  • Nutella Crème Brulée
  • Charlotte au Chocolat (French Mousse Cake)

American Classics – The Cupcake Lab – June 27

  • Banana-Rhum Cupcake
  • Ginger Rose Cupcake
  • Chocolate Cupcake with Bailey’s Frosting Vanilla cupcake with a Lemon Frosting

American Classics : Cookies and Bars – July 4

  •  Classic Chocolate Chip Cookie
  •  Rocky Road Cookie
  •  Carrot Cake Cookie Sandwich
  • Revel Bar

Non Baked Desserts – July 11

  • Orange-Mango Cream Pie
  • Tea Infused Panna Cotta
  • Berry Delight
  • Hazelnut Chocolate Mousse

30 Minute Desserts – July 18

  • Pineapple Crumble
  • Peaches-Mango Cobbler
  • Espresso Trifle
  • Dulce de Leche Bread Pudding

4 COMMENTS

    1. precious May 20, 2013 at 11:54 pm

      Good day Erwan! First time long time (first time to comment, long time reader) here!
      That’s a mouth watering dessert you have in here! And that ramekins looks cute as well. You know what I like about your site? It’s informative, witty, and you weight loss story is really an inspiration to me. More to come! KUDOS! :D

      Now I’ve got another reason to love you! (and mind you, I not THAT a stalker kind YET. hehe.)

    Reply
    1. Faxtran May 24, 2013 at 6:20 pm

      hi. where can i get coco natura and how much would you use? is it the same quantity as the white sugar? thanks.

    Reply
      1. Carmela Villegas June 1, 2013 at 5:14 am

        Hi!

        You can find Coco Natura in any supermarket. For this recipe you can substitute 1 is to 1.

        Best regards,
        Carmela

      Reply
  1. Pingback: Previous Posts on The Fat Kid Inside | carmela's journal

 

LEAVE A COMMENT

about THE FAT KID

I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.

FOLLOW ME

ARCHIVE

    Archives

MEAL & RECIPE FINDER

Search for a Specific Recipe

SPACE FOR SPONSORS

The Fat Kid Inside
Powered by Conduit Mobile

BADGES FOR THE FAT KID INSIDE

  • Badge
  • Seabiscuit Films
  • Manila Pop up
  • Esquire Magazine