Lemon Verbena Oat Panna Cotta with Cucumber-Lime Granita

01

Ingredients

• 2 cups unsweetened oat milk
• 1 cup vegan oat cooking cream
• 1/3 cup granulated sugar
• 1 1/2 teaspoons agar powder (about 4 g)
• 4 lemon verbena tea bags or 1/4 cup loosely packed fresh lemon verbena leaves
• 2 teaspoons finely grated lemon zest
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon fine sea salt
• 1 large English cucumber, peeled and chopped (about 400 g)
• 1/4 English cucumber, unpeeled, for ribbons
• 3 tablespoons fresh lime juice
• 2 tablespoons granulated sugar
• 1/4 cup cold water
• 1 small pinch fine sea salt
• 1/2 cup raw buckwheat groats
• 2 tablespoons granulated sugar
• 1 tablespoon water
• 1 teaspoon neutral oil
• 1 small pinch flaky salt
• 12 small lemon verbena or mint leaves, for garnish

02

Prepare the dish

1. Set four 150 mL smooth-sided ramekins on a tray and lightly wipe their interiors with neutral oil. Clear a level space in the refrigerator.
2. Combine the oat milk, oat cream, 1/3 cup sugar, agar powder and fine sea salt in a saucepan. Whisk thoroughly while cold so the agar disperses without clumps.
3. Bring the mixture to a full simmer over medium heat, whisking often. Once bubbling, cook for 2 minutes while whisking continuously to activate the agar.
4. Remove from the heat. Add the lemon verbena tea bags or fresh leaves and lemon zest, cover, and steep for 8 minutes. Remove the tea bags or strain out the leaves, then stir in the vanilla.
5. Divide the panna cotta mixture evenly among the ramekins. Cool for 15 minutes, then refrigerate uncovered for 4 hours until fully set; cover after the first hour.
6. For the granita, blend the chopped cucumber, lime juice, 2 tablespoons sugar, cold water and pinch of salt until completely smooth. Strain through a fine-mesh sieve into a shallow metal pan, pressing lightly.
7. Freeze the cucumber mixture for 45 minutes. Scrape the frozen edges toward the centre with a fork, then repeat every 30 minutes for 2 to 3 hours until the granita forms light, separate crystals. Keep frozen.
8. For the crunch, toast the buckwheat groats in a dry skillet over medium heat for 4 minutes. Add 2 tablespoons sugar, 1 tablespoon water and the neutral oil. Stir for 3 to 4 minutes until the syrup coats the groats and turns light amber.
9. Spread the buckwheat on parchment, sprinkle with flaky salt and cool completely. Break apart any clusters with your fingers.
10. Use a vegetable peeler to shave the unpeeled cucumber into 8 long ribbons. Pat them dry and curl each ribbon loosely around two fingers just before plating.