Pannacottas with oat milk, verbena and strawberry coulis


  • 55 cl of oat milk
  • 7 g of leaf gelatin
  • 3 sprigs of verbena
  • 60 g sugar
  • 200 g strawberries


  1. Place the gelatin leaves in a large bowl of cold water to rehydrate them

  2. In a saucepan, heat the oat milk with 2 sprigs of verbena and the sugar. Bring to a gentle boil for 5 minutes. Cover and let stand for 15 minutes.

  3. Remove the verbena sprigs and add the drained gelatin. Mix well and pour into ramekins. Refrigerate and let set for at least 4 hours.

  4. Hull the strawberries – keep 2 for decoration – and blend them finely. Place a few diced strawberries on the pannacottas with a few verbena leaves. Serve them with the coulis.

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