White Chocolate Panna Cotta with Verbena, Strawberry and Candied Tomatoes

Ingredients:

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup sugar
• 1/2 vanilla bean, split and scraped
• 4 sheets gelatin, soaked in cold water for 5 minutes
• 4 oz white chocolate, chopped
• 1/4 cup fresh verbena leaves
• 1 cup strawberries, sliced
• 1/4 cup candied tomatoes, chopped
• Extra verbena leaves for garnish

Instructions:

1. In a saucepan, combine heavy cream, whole milk, sugar, and vanilla bean. Heat over medium heat until mixture begins to steam. Remove from heat and let cool for 5 minutes.
2. Remove vanilla bean from the mixture and add the white chocolate and verbena. Stir until chocolate is melted and mixture is smooth.
3. Squeeze excess water from the soaked gelatin sheets and add them to the mixture. Stir until gelatin is fully dissolved.
4. Divide mixture among 6 ramekins. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight.
5. Before serving, top each panna cotta with sliced strawberries and chopped candied tomatoes. Garnish with extra verbena leaves.

Verdict:

This white chocolate panna cotta with verbena, strawberry, and candied tomatoes is a delicious and refreshing dessert that is perfect for any occasion. The subtle flavor of the verbena infused into the velvety panna cotta pairs perfectly with the sweetness of the strawberries and the tangy candied tomatoes. This dessert is easy to make and is sure to impress your guests. It’s a must-try if you’re a fan of white chocolate and fruity flavors.

Serving Suggestions:

White chocolate panna cotta with verbena, strawberry, and candied tomatoes is best served cold. You can also try serving it with whipped cream or fresh mint leaves for an extra touch of flavor.