Luscious Lemon Verbena Syllabub Food

LEMON SYLLABUB

Steps:

• Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.

LEMON SYLLABUB

Steps:

• Pour the cream into a bowl and whip until it just holds its shape.
• Place the egg whites into a separate bowl and whisk them (I use an electric hand whisk) until stiff.
• Add the sugar 1 tbsp at a time, whisking well between additions until the mixture is smooth and glossy but still stiff.
• Gently fold the finely grated lemon rind into the whipped cream, along with the lemon juice and egg whites until everythiong is well mixed.
• Spoon into 4 serving glasses and chill.
• for 30 minutes Garnish with lemon rind and serve with dessert biscuits.

LEMON VERBENA SYLLABUB FOR LAZY SUMMER DAYS OR DINNER PARTIES!

Steps:

• Mix the sugar with the lemon juice until the sugar is dissolved.
• Boil the cream with the lemon verbena. When boiling, add the sweetened lemon juice (use fresh lemons, or it might curdle) and stir until mixed.
• Sieve and pour into serving glasses. Chill for at least two hours.
• Serve with cream and some fresh Lemon Verbena leaves for a garnish.

LEMON VERBENA BUTTER

Steps:

• Combine all ingredients in a bowl and stir until smooth and ingredients are incorporated.
• Transfer butter to a covered container approximately 2 hours or until firm. Note: be sure the butter is covered well or it will absorb any odors from the refrigerator.

LEMON VERBENA DRINK

Steps:

• Bring water to a boil and remove from heat.
• Add lemon verbena, mint and honey.
• Infuse for 10 minutes, then strain.
• Cool and serve over ice.

LEMON SYLLABUB (HEALTHIER OPTION INCLUDED)

Steps:

• Whip the cream and sugar together until soft peaks form.
• Stir in the wine, most of the lemon zest and the juice.
• Spoon into glasses or bowls, sprinkle with the remaining zest and serve with cookies on the side or berries on top.
• Drop some calories - try using half 0% fat Greek yogurt, half cream for a healthier dessert.

PASSION FRUIT AND BLACKBERRY JELLIES WITH LEMON VERBENA CREAM

Steps:

• Passion Fruit mixture: Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.
• Heat sugar and remaining cup water in heavy saucepan, over moderately high heat, stirring, until sugar is dissolved.
• Add gelatin mixture and stir until dissolved.
• Transfer mixture to a 1-quart glass bowl, then set in a large bowl of ice and cold water and stir frequently until cold but not set.
• Stir in passion-fruit purée, chill until ready to use.
• Blackberry mixture: Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften.
• Heat sugar and remaining cup water in heavy saucepan, over moderately high heat, stirring, until sugar is dissolved.
• Add gelatin mixture and stir until dissolved.
• Transfer mixture to another 1-quart glass bowl, then set in a large bowl of ice and cold water and stir frequently until cold but not set.
• While gelatin mixture chills, purée blackberries in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds.
• Stir lemon juice and 1 cup purée into chilled gelatin mixture, then chill until ready to use.
• Assemble jellies: Pour a 1/4 cup passion-fruit mixture into each glass, stand glasses in a wide pot.
• Fill pot with enough ice and cold water to reach level of jelly and chill in refrigerator until jelly is just set (about 2 hours).
• Carefully pour 1/4 cup blackberry mixture on top of set passion-fruit jelly.
• Add enough ice to pot to reach level of jelly and chill in refrigerator until jelly is set (about 2 hours).
• Repeat layers.
• When all layers are set, remove glasses from ice bath and chill, loosely covered with plastic wrap, 8 hours (or overnight).
• Lemon Verbena Cream (2 hours before serving):
• Combine lemon verbena with sugar in a small bowl, then gently bruise verbena with a pestle or wooden spoon.
• Stir in cream and chill, stirring occasionally, 1 hour.
• Pour through cleaned fine-mesh sieve into a larger bowl, pressing gently on solids.
• Discard solids and chill cream, covered, until ready to serve.
• Just before serving, beat cream with an electric mixer until it just holds soft peaks.
• Spoon dollops of cream over jellies.

LEMON VERBENA BREAD

Steps:

• For the bread cream butter with verbena leaves in a mixer or food processor.
• Add sugar,eggs and milk and beat well.
• Add remaining ingredients and pulse a few times until blended.
• Grease loaf pans (1 large,2 small or 4 mini) and pour in batter.
• Bake at 350º for 30-45 minutes, depending on pan size, or until toothpick inserted in center of bread comes out clean.
• Leave loaf in pan and pour glaze over loaf while still hot.
• Let sit several hours.
• Remove loaf from pan.
• Wrap in foil to ripen overnight if you like, or serve when cool.
• You can also freeze this bread for later use.
• GLAZE: Mix together 1/2 cup sugar and 2 tbsp fresh lemon verbena leaves,finely chopped, with the juice of one lemon.