Francisco Migoya

Lemon Verbena Gelée | Blackberry Coulis | Anise Hyssop

Preparation info
  • Yield:

    40

    Servings
    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About
Why These Flavors Work

Lemon verbena has a very subtle yet immediately recognizable flavor that, as its name indicates, is very citrus-like. This is what makes it very friendly with flavors like mint and blackberry.

Ingredients

Components

Method

Serving Instructions

  1. Remove the gelée from the molds by prying them out gently with a small offset spatula.
  2. Using an eye dropper, squeeze a single drop of coulis onto the surface of the gelée.
  3. Place a single small leaf of anise hyssop on the surface of the gelée. Serve immediately.

Photos