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Frozen Lemon Verbena Mousse

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Preparation info
    • Difficulty

      Easy

Appears in

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 500 g / 1 lb 1.64 oz lemon verbena leaves
  • 1.9

Method

  1. 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.
  2. Whip the cream and sugar to medium-stiff peaks.
  3. Melt the gelatin with the lemon juice and stir into the pâte à bombe.
  4. Fold in the whipped heavy cream in 2 additions.
  5. Portion an

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