Just before serving, the set lemon cream gets a crown of lightly crunchy leaves: Confiserie Florian’s Crystallized Verbena Leaves, fresh verbena dressed in sugar, echo the citrus with their fresh, lemony aroma.
Serves 4 · 15 min + 3 h chilling
- Bring 2 cups (500 ml) of heavy cream and 1/2 cup (100 g) of sugar to a boil, then simmer for 3 minutes, stirring.
- Off the heat, whisk in the juice of 2 lemons (about 1/3 cup / 80 ml) and the grated zest of 1 lemon.
- Pour into four small glasses and refrigerate for at least 3 hours, until set.
- Just before serving, top each with a few crystallized verbena leaves, whose lemony aroma echoes the cream.
The star of this recipe: Crystallized Verbena Leaves, by Confiserie Florian.
