Name: Frozen Lemon Verbena Mousse
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 226 g / 7.97 oz / 4.52% lemon juice; 13 g / .46 oz / .26% gelatin sheets, bloomed; 2.33 kg / 5 lb 2.19 oz / 46.6% pâte à bombe; 500 g / 1 lb 1.64 oz lemon verbena leaves; 530 g / 1 lb 2.7 oz / 10.6% sugar; 1.9 kg / 4 lb 3 oz / 38% heavy cream

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.

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Frozen Lemon Verbena Mousse

Ingredients

Method

Part of