Lemon Verbena Custard

• 375 ml fresh cream
• 45 g 1:1 stock sugar syrup

Blend all of the ingredients in a Thermomix set to 80°C. Once the custard reaches temperature, transfer to a bowl and cover with cling film, making sure that the film touches the custard to prevent a skin from forming.

Once set, remove the cling film and blend the custard again. Transfer to a piping bag, and store in the fridge.