Lemon Verbena, Poppy Seed & Mānuka Panna Cotta

A little note on nourishment

This panna cotta is gently supportive for both the skin and the nervous system. The gelatin provides collagen-building amino acids, supporting skin, joints, and the gut lining.

Mānuka honey adds natural sweetness while offering antimicrobial and antibacterial properties, supporting immune health and the gut, and when paired with the fats from coconut milk, it helps create a more stable blood sugar response.

Poppy seeds bring in minerals like calcium, magnesium, and zinc—small but powerful for the nervous system and overall nourishment.

Lemon verbena adds a soft digestive and calming quality, making this a dessert that feels both grounding and light.

Recipe & images by: Emilie Lassen

Ingredients

400 ml full-fat coconut milk
1 tbsp Mānuka honey (300+ or 850+, adjust to taste)
1–1.5 tsp powdered gelatin
2–3 tbsp cold water (for blooming)
Pinch of sea salt
½ tsp vanilla powder or extract
1.5 tbsp poppy seeds
1 tbsp fresh or dried lemon verbena

Method

Bloom the gelatin
In a small bowl, mix the gelatin with cold water and let it sit for 5–10 minutes until it becomes soft and gel-like.

Infuse the milk
In a saucepan, gently heat the coconut milk with the lemon verbena. Keep it on low heat (no boiling) and let it infuse for about 5–10 minutes.

Strain (optional)
If you used fresh or larger pieces of verbena, strain them out for a smoother texture. If it’s finely cut or you like a more rustic feel, you can leave it in.

Sweeten + flavor
Stir in the Mānuka honey, vanilla, and a pinch of sea salt while the milk is still warm.

Add gelatin
Remove from heat and whisk in the bloomed gelatin until fully dissolved.

Add poppy seeds
Stir in the poppy seeds.

Set
Pour into small glasses or jars and let it cool slightly before transferring to the fridge. Chill for at least 3–4 hours (or overnight) until set.

Enjoy as is, or add a few drops of Mānuka Immune Elixir, a drizzle of Mānuka honey, fresh fruit, or a spoonful of jam on top.