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1
Combine the cream, sugar, creme fraiche, and salt in a saucepan and bring to a boil over medium heat.
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2
Remove from the heat and add the lemon verbena, lightly crushing the leaves before adding them to the pot.
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3
Allow the mixture to steep for about 1 hour.
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4
Keep tasting as it steeps until it has the flavor you want.
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5
Meanwhile, pour the milk into a bowl.
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6
Add the gelatin and whisk until it dissolves.
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7
Add the egg and beat well.
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8
Once the cream mixture has steeped, rewarm it over low heat until it reaches a low simmer, then pour over the milk-gelatin mixture and whisk until completely combined.
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9
Let the mixture sit for 5 minutes, then pour through a fine-mesh sieve into a heatproof container with a pouring spout.
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10
Lightly grease 10 ramekins, plastic cups, or coffee cups and line them up on a baking sheet.
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11
Divide the mixture among the ramekins and put in the fridge.
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12
Chill until set, about 4 hours.
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13
Serve with Poached Peaches.
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14
Set a large pot of water on the stove to boil and prepare an ice-water bath in a bowl large enough to hold the peaches.
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15
When the water comes to a boil, scald the peaches for 30 seconds.
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16
Using a mesh sieve or slotted spoon, transfer the fruit immediately to the ice-water bath to stop the cooking.
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17
Using a paring knife, peel the peaches (the skins should now slip off easily) and put the peels in a saucepan.
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18
Slice the peaches into eighths and place in a heatproof bowl.
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19
Add the sugar, wine, vanilla, and nutmeg to the saucepan and set over high heat.
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20
Bring the mixture to a boil and continue cooking for 5 minutes longer.
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21
Pour the boiling mixture over the peaches and set the fruit aside to cool and macerate in the spiced wine.
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22
Serve with the panna cotta.
