Lemon Verbena Pots de Crème with Berries
This simple creamy lemony dessert is a snap to make. And it can be made a day in advance of your dinner.
Serves 10-4 ounce servings
1 1/4 cup (10 ounces) lemon juice about 8 lemons
18 ounces (2 1/4 cups) granulated sugar
40 lemon verbena leaves
36 ounces (4 1/2 cups) heavy cream
4 ounces white chocolate, in small pieces (Valrona or Callebaut)
2 tablespoons toasted sliced almonds or chopped pistachios
1 pint strawberries, raspberries or blueberries
1.Remove the zest of the lemon so you have 4 2”x ½1/2 ” pieces. Squeeze the juice from the lemons and strain it through a fine sieve into a liquid measuring cup. In a large pot add in the sugar, zest and lemon verbena leaves and cream; bring to a boil, stirring constantly for several minutes. Keep this warm on the side of the stove covered for 10 minutes to extract the flavor from the verbena and zest. Strain and discard the zest and lemon verbena leaves.
2.Add white chocolate, stir until completely melted. Pour the lemon juice over the cream and sugar mixture. Whisk to thoroughly mix. Pass the mixture through a fine sieve into a glass measuring cup and pour into individual serving dishes.* Place in the refrigerator for 2 hours, until set.
3.Just before serving decorate with toasted flaked almonds or pistachio nuts, and berries.
*For a bubble free top blow torch the top of the cream mixture for 10 seconds
Copyright © Julie Logue Riordan, Cooking with Julie