Creme Fraiche Panna Cotta With Lemon Verbena Ice Macerated Strawberries

Ingredients

• The lemon verbena ice:
• 1/2 cup sugar
• 2 ounces lemon verbena, on the stem (see Note)
• -- Juice of a 1/4 lemon (about 2 teaspoons juice)
• -- Pinch kosher salt
• The panna cotta:
• 1 1/2 teaspoons powdered gelatin
• 1 1/4 cups heavy cream
• 1/2 cup + 2 tablespoons sugar
• 1 vanilla bean, split and scraped
• 2 cups creme fraiche (can substitute fromage blanc or plain yogurt)
• The macerated strawberries:
• 1 pint strawberries
• 1 tablespoon sugar

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