Verbena Bavarois

Name: Verbena Bavarois
Yield: 10 cups (2 L 400 ml)
Ingredients: 2 cups (480 ml) whole milk; 1 ounce (30 g) fresh lemon verbena leaves; 2 tablespoons (18 g) unflavored gelatin powder; ½ cup (120 ml) cold water; 4 egg yolks (⅓ cup/80 ml); 8 ounces (225 g) granulated sugar; 2 cups (480 ml) heavy cream; 4 egg whites (½ cup/120 ml)

Preparation info

10 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

2 cups (480 ml) whole milk
1 ounce (30

Dessert

Method

Bring the milk to scalding; remove from the heat. Finely chop the verbena leaves and add them to the hot milk. Cover and let steep for 2 to 4 hours or, preferably, refrigerate overnight.
Sprinkle the gelatin over the water and set aside to soften.
Strain the infused milk; discard the lemon verbena. Place the milk in a heavy saucepan and again heat to