Lemon Verbena Gelée

Name: Lemon Verbena Gelée
Yield: Yield: 806 g/1 lb 12.32 oz
Cuisine: United States
Ingredients: Gellan gum, low acyl 6 g .2 oz .7%; Lemon Verbena Infusion 800 g 1 lb 12.32 oz 99.3%; Fresh lemon verbena 40 g 1.41 oz 3.33%; Water 1.03 kg 2 lb 4.48 oz 86.25%; Sugar 125 g 4.41 oz 10.42%; Gelée; Lemon Verbena Infusion

Preparation info

Yield:
806 g

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Lemon Verbena Infusion
Water 1.03 kg 2 lb 4.48 oz

Americas
United States
Dessert
Gluten-free
Vegetarian

Method

For the infusion: Bring the water up to just under a boil. Pour it over the verbena leaves. Let them steep for 5 minutes, then strain the leaves out of the infusion.
Stir in the sugar while the infusion is still hot so that it dissolves completely.
Cool in an ice water bath.
For the gelée: Set up forty