Hot cream meets lemon juice and sets, as if by magic, into a silky spoonful; Verbena Herbal Tea Bags N°470 from Dammann Frères, pure, caffeine-free verbena harvested after flowering, add their sweet, lightly lemony freshness.
Serves 4 · 15 min + 3 h chilling
Ingredients
- 1 1/4 cups (300 ml) heavy cream
- 1/3 cup (70 g) sugar
- 3 Verbena Herbal Tea Bags N°470 (Dammann Frères)
- 3 tbsp (45 ml) lemon juice
- A little grated lemon zest
- A shortbread cookie, to serve
Method
- Bring 1 1/4 cups (300 ml) of heavy cream and 1/3 cup (70 g) of sugar to a simmer, remove from the heat, add 3 tea bags of Verbena N°470 and steep, covered, for 6 minutes.
- Remove the tea bags, pressing them well, then bring the cream back to a boil and simmer for 2 minutes.
- Off the heat, stir in 3 tbsp (45 ml) of lemon juice and a little grated lemon zest.
- Pour into 4 small glasses and refrigerate for 3 hours, until set, then serve with a shortbread cookie.
The star of this recipe: Verbena Herbal Tea Bags N°470, by Dammann Frères.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
