Creme Fraiche Panna Cotta With Lemon Verbena Ice & Macerated Strawberries

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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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