Verbena Shortbread To Accompany Strawberry/Raspberry Wood

• 2 egg yolks
• 6 3/8 tablespoons sugar fine
• 80 salted butter gramssoftened
• 1 cup flour
• 3/4 teaspoon baking powder
• salt
• 8 verbena leaves
• semi-skimmed milk 25 cl.
• cream 25 cl.
• 1 vanilla bean
• 3 egg yolks
• 4 3/4 tablespoons granulated sugar
• 2 gelatin leaves for a fairly firm texture

1. Preheat oven to 340 degrees Fahrenheit.
2. In a bowl, whisk the egg yolks and sugar until mixture whitens.
3. Stir in the butter, then the flour, baking powder, and salt. Add verbena leaves cut into small pieces. Mix.
4. Roll out the dough to 5 millimeters thick.
5. Cut with small pastry rings, and place in pastry rings so they do not distort during cooking.
6. Place on a silicone sheet on a baking tray. Let stand 30 minutes in the refrigerator.
7. Bake for 15 minutes at 340 F.
8. In a bowl, beat the eggs yolks and sugar. Set aside.
9. In a saucepan, boil the milk and the cream with the vanilla pod split lengthwise.
10. Remove from heat and cover so that the vanilla infuses .
11. Cover for 10 minutes.
12. Scrape the inside of the vanilla bean with the tip of a knife. Warm up the milk.
13. Add the hot liquid to the egg and sugar mixture.
14. Stir and pour in the pan, thicken over low heat, stirring constantly.
15. Remove from heat.
16. Soak the gelatin leaves in cold water.
17. Wring out, and add them to the hot cream, stir to completely metl gelatin.
18. Pour into ramekins; cool at room temperature, then refrigerate.

egg yolks, sugar, butter, flour, baking powder, salt, semiskimmed milk, cream, vanilla bean, egg yolks, sugar, gelatin

Taken from www.yummly.com/recipe/Verbena-Shortbread-to-accompany-Strawberry_Raspberry-Wood-782262 (may not work)