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
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