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Lemon Verbena Panna Cotta with Green Apple Jelly
Pastry Chef Karen DeMasco of Craft – New York, NY
Adapted by

Yield: 10 (4-ounce) Servings


    Green Apple Jelly:
  • 2 quarts water
  • 2 Tablespoons Vitamin C powder
  • 5 Granny Smith apples
  • ¾ cups simple syrup
  • 3 sheets gelatin

    Panna Cotta:
  • 3 cups milk
  • 3 cups cream
  • 1 ½ cups sugar
  • 1 ounce lemon verbena
  • 7 gelatin sheets
  • 2 cups buttermilk

For Green Apple Jelly:

Whisk together water and vitamin C powder. Cut the apples into wedges and submerge in the water. Push the apples through a juicer. Add the resulting juice to simple syrup. Soften the gelatin in cold water. Warm one half of the sweetened apple juice until steaming, not boiling. Dissolve the gelatin in the warm liquid. Strain the juice through a fine mesh strainer. Mix with the cool apple juice and chill.

For Panna Cotta:
Bring milk, cream, and sugar to a boil. Infuse mixture with lemon verbena for about 10 minutes. Strain and reheat. Dissolve gelatin, then remove from heat and chill to room temperature. Whisk in buttermilk and strain. Pour into desired serving cups and chill for several hours.

To Assemble and Serve:
Divide panna cotta onto 10 dessert plates and top with green apple jelly.

   Published: October 2005