Method

• 1.
  To make panna cotta, place milk, cream, sugar and verbena in a saucepan over medium heat. Stir to dissolve sugar as the mixture comes to a simmer. Remove from heat and stand to infuse for 10 minutes.
• 2.
  Place gelatine in cold water for 5 minutes to soften.
• 3.
  Reheat milk mixture until warm, squeeze excess liquid from gelatine and stir through milk mixture to dissolve. Strain through a fine sieve into a jug. Divide milk mixture into four greased 2/3-cup (165ml) ramekins. Cover and chill for 4-6 hours or until set
• 4.
  Meanwhile, for the honeyed peaches, combine muscat and honey in a saucepan over high heat and cook, stirring constantly, until honey is dissolved. Bring to a simmer and cook for 10 minutes or until reduced by one-quarter. Remove from heat, strain into a bowl and set aside to cool.
• 5.
  Prepare a bowl of iced water large enough to hold the peaches.
• 6.
  Bring a separate saucepan of water to a simmer. Cut a cross in skin on top of peaches, add to pan and cook for 5 minutes or until just tender. Lift out peaches with a slotted spoon and immediately place into the iced water. Peel skin from peaches and slice into thin wedges. Add peaches to cooled syrup and chill until completely cooled.
• 7.
  Turn panna cotta out onto individual serving plates, top with honeyed peaches and drizzle with syrup. Scatter with extra verbena leaves to serve.