Mixed Berries With Lemon Verbena Cream
- 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
- 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.
- 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.
- Stir in remaining 1 cup chilled cream.
- 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.)
water, sugar, lemon verbena leaves, whipping cream, fresh berries, sugar
Taken from www.epicurious.com/recipes/food/views/mixed-berries-with-lemon-verbena-cream-232569 (may not work)