Intermezzo Of Lemon Verbena Recipe
Compressed Green Apple, Olive Oil Ice Cream, Honey Granola
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Ingredients
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Compressed Green Apple
Olive Oil Ice Cream
Honey Granola
Method
Compressed Green Apple
- 1
Prepare the Apples
Core and chop the green apples into small cubes. Place them in a bowl.
- 2
Compress the Apples
Add lemon juice, sugar, and lemon verbena leaves to the apples. Mix well. Use a vacuum sealer or a zip-top bag to compress the mixture for 30 minutes.
Olive Oil Ice Cream
- 3
Make the Base
In a saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat until sugar dissolves.
- 4
- 5
Cook the Custard
Pour the tempered yolk mixture back into the saucepan. Cook over low heat, stirring constantly until the custard thickens and coats the back of a spoon.
- 6
Add Olive Oil and Chill
Remove from heat, stir in olive oil and a pinch of sea salt. Let cool, then refrigerate for at least 4 hours or overnight.
- 7
Churn the Ice Cream
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until creamy.
Honey Granola
- 8
Preheat Oven
Preheat the oven to 350°F (175°C).
- 9
Mix Ingredients
In a large bowl, combine rolled oats, chopped almonds, honey, melted coconut oil, and cinnamon. Mix until evenly coated.
- 10
Bake the Granola
Spread the mixture onto a baking sheet lined with parchment paper. Bake for 25-30 minutes, stirring halfway through, until golden brown.
- 11
Cool and Store
Remove from the oven and let cool completely. Store in an airtight container.