Lemon Verbena Pot de Crème
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Credit: Ben Spungin, Corporate Pastry Chef, Coastal Luxury Management, Monterey, California
The National Culinary Review, June 2016
1-1/3 cups milk
1-1/3 cups cream
2 oz. granulated sugar
1 bunch lemon verbena
8 egg yolks
3 sheets gelatin, bloomed, melted
1 t. salt
¼ cup whipped cream
1) For lemon verbena anglaise, bring milk, cream, sugar and lemon verbena to a simmer for 3 minutes; bring to a boil. Temper hot liquid into egg yolks; cook gently without aerating until mixture coats back of spoon. Strain through fine-mesh strainer. Chill in ice bath.
2) Add gelatin to 4 cups lemon verbena anglaise. Mix in salt; fold in whipped cream. Portion; garnish as desired.
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