Mixed Berries with Lemon Verbena Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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How do you improve on ripe summer berries and cream? Whip the cream with a sugar syrup that's been infused with lemon verbena, a fragrant herb available at many farmers' markets. Ingredients:
1/4 cup water |
1/4 cup plus 2 tablespoons sugar |
3 tablespoons chopped fresh lemon verbena leaves, divided |
2 tablespoons plus 1 cup chilled whipping cream |
4 cups assorted fresh berries (such as raspberries, blueberries, and boysenberries) |
additional sugar |
Directions:
1. Mix 1/4 cup water, 1/4 cup sugar, and 1 tablespoon lemon verbena in small saucepan. Bring to simmer over medium-high heat, stirring until sugar dissolves. Cover and cool completely. Strain syrup into bowl.
2. Mix 2 tablespoons cream, 2 tablespoons sugar, and 2 tablespoons lemon verbena in small saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Cover and let cool 30 minutes. Strain into small bowl; chill.
3. Stir in remaining 1 cup chilled cream.
4. Whip verbena cream in medium bowl until peaks form. Divide whipped verbena cream among 4 small bowls. Toss berries and verbena syrup in large bowl. Divide berries among 4 plates. Sprinkle with sugar and serve with whipped verbena cream. (Verbena syrup and verbena cream can be made 1 day ahead. Cover and refrigerate.)
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