Lemon Verbena Parfait Recipe
frozen verbena mousse, poached peaches, plum granita, honey meringue, waffle cone pieces
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Ingredients
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Frozen Verbena Mousse
Poached Peaches
Plum Granita
Honey Meringue
Waffle Cone Pieces
Method
Frozen Verbena Mousse
- 1
Prepare the Gelatin
In a small bowl, combine the gelatin powder with water and let it sit for about 5 minutes until it blooms.
- 2
Infuse the Cream
In a saucepan, combine heavy cream, sugar, and lemon verbena leaves. Heat over medium until it just begins to simmer, then remove from heat and let steep for 30 minutes.
- 3
Whip the Cream
Strain the infused cream to remove the leaves. Whip the cream until soft peaks form, then set aside.
- 4
Combine Ingredients
In a mixing bowl, beat the egg whites until soft peaks form. Gradually add the bloomed gelatin and continue beating until stiff peaks form.
- 5
Fold and Freeze
Gently fold the whipped cream into the egg whites. Pour the mixture into a container and freeze for at least 4 hours or until set.
Poached Peaches
- 6
- 7
Poach the Peaches
Carefully add the peaches to the simmering liquid and poach for about 10-15 minutes until tender. Remove from the liquid and let cool.
- 8
Peel and Slice
Once cooled, peel the peaches and cut them into slices.
Plum Granita
- 9
Prepare the Plum Puree
Blend the plums in a blender until smooth. Strain through a sieve to remove any solids.
- 10
Combine and Freeze
In a bowl, mix the plum puree with sugar and lemon juice. Pour the mixture into a shallow dish and freeze for about 1 hour.
- 11
Scrape to Create Granita
Every 30 minutes, use a fork to scrape the mixture until fluffy and granular. Continue freezing until fully frozen.
Honey Meringue
- 12
Prepare the Meringue
In a mixing bowl, beat the egg whites until soft peaks form.
- 13
- 14
Pipe or Spoon
Transfer the meringue to a piping bag or spoon it onto a baking sheet lined with parchment paper. Bake at 200°F (95°C) for about 1 hour until crisp.
Waffle Cone Pieces
- 15
Prepare Waffle Cone Pieces
Break the waffle cones into small pieces that can be used as a topping for the parfait.
