Lemon Verbena Panna Cotta

1. In a heavy saucepan, bring 6 verbena leaves and water to a boil. Reduce heat and simmer 10 min.; strain. Stir in sugar and simmer until consistency is syrupy. Reserve.

2. In a bowl, place 2 tbsp. of cream and sprinkle with gelatin. Let stand 5 min. to soften.

3. In a large saucepan, bring remaining lemon verbena and cream, half and half, sugar and lemon zest to a boil. Remove from heat; whisk in gelatin until dissolved. Cool, whisking occasionally; strain. Divide among 8 oiled ramekins. Cover and chill at least 3 hours or overnight.

4. For service: Dip ramekin into hot water for 5 sec. Run a thin knife around the inside edge and invert onto a plate. Drizzle with reserved syrup and serve with citrus cookies.