Recipe: White Chocolate–Lemon Verbena Panna Cotta with Raspberries and Pistachios
Anna Mowry
When the North Fork Table & Inn's Claudia Fleming teamed up with Godiva® to create a dish for JBF’s Chefs & Champagne® last year, she faced the challenge of fashioning a dessert that was anchored in chocolate and yet light on its feet. She found a dazzling solution in oft-maligned white chocolate, which proved to be a seamless enhancement to classic panna cotta. Infusing the cream-based dessert with heady lemon verbena added a summery vibe, which was boosted by a verbena-scented raspberry compote and sugar-slicked pistachios.