Blueberry Financier with Toasted Lemon Verbena Sabayon and Mascarpone Sherbet

A few years ago, I was asked to contribute two recipes to Chocolatier magazine’s book, A Modernist View of Plated Desserts; this is one of them. As the title suggests, the idea was for contributing chefs to create desserts with spectacular modern presentations. Naturally, a dessert must be appealing, but I have always believed it more important that a dessert taste good and that the recipe be producible in a normal commercial operation. Too often, one sees photographs of desse