Advertisement
Frozen Lemon Verbena Mousse
Preparation info
- Difficulty
Easy
Appears in
Published 2008
Ingredients
500 g 1 lb 1.64 oz 1.9
Method
- To infuse the lemon verbena, combine the leaves with the cream and let steep in refrigeration for 24 hours. Strain the leaves out with a fine-mesh strainer.
- Whip the cream and sugar to medium-stiff peaks.
- Melt the gelatin with the lemon juice and stir into the pâte à bombe.
- Fold in the whipped heavy cream in 2 additions.
- Portion an
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe