Lemon Verbena And Summer Fruit Gelée
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
34
Spice
44
Sweetness
53
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Rub verbena sprigs in your hands to bruise leaves and stems, then combine sprigs with wine and 3/4 cup sugar in a heavy medium saucepan
2
Bring to a boil, stirring until sugar has dissolved, then simmer 1 minute
3
Remove from heat and let steep, covered, 1 hour
4
While verbena mixture steeps, finely grind verbena leaves with remaining 1/4 cup sugar in a food processor or an electric coffee/spice grinder
5
Gently toss fruit with verbena sugar and 2 tablespoons lemon juice in a bowl
6
Let stand while verbena syrup finishes steeping
7
Sprinkle gelatin over water and let soften 1 minute
8
Meanwhile, reheat verbena syrup until hot, then stir in gelatin mixture until dissolved
9
Strain through a fine-mesh sieve into a bowl
10
Stir in macerated fruit with juices and remaining 2 tablespoons lemon juice
11
Chill in an ice bath, stirring occasionally, until cool and thickened (the texture of raw egg whites) but not set, 8 to 10 minutes
12
Very lightly oil baking pan with vegetable oil (not necessary if pan is nonstick or if using individual glasses)
13
Pour gelée into baking pan and chill in refrigerator until set, at least 3 hours
14
To unmold, dip pan in a larger pan of hot water 5 to 10 seconds to loosen
15
Invert onto a serving plate (do not unmold if using individual glasses)
16
Let stand at room temperature 15 minutes before serving
17
Rub verbena sprigs in your hands to bruise leaves and stems, then combine sprigs with wine and 3/4 cup sugar in a heavy medium saucepan
18
Bring to a boil, stirring until sugar has dissolved, then simmer 1 minute
19
Remove from heat and let steep, covered, 1 hour
20
While verbena mixture steeps, finely grind verbena leaves with remaining 1/4 cup sugar in a food processor or an electric coffee/spice grinder
21
Gently toss fruit with verbena sugar and 2 tablespoons lemon juice in a bowl
22
Let stand while verbena syrup finishes steeping
23
Sprinkle gelatin over water and let soften 1 minute
24
Meanwhile, reheat verbena syrup until hot, then stir in gelatin mixture until dissolved
25
Strain through a fine-mesh sieve into a bowl
26
Stir in macerated fruit with juices and remaining 2 tablespoons lemon juice
27
Chill in an ice bath, stirring occasionally, until cool and thickened (the texture of raw egg whites) but not set, 8 to 10 minutes
28
Very lightly oil baking pan with vegetable oil (not necessary if pan is nonstick or if using individual glasses)
29
Pour gelée into baking pan and chill in refrigerator until set, at least 3 hours
30
To unmold, dip pan in a larger pan of hot water 5 to 10 seconds to loosen
31
Invert onto a serving plate (do not unmold if using individual glasses)
32
Let stand at room temperature 15 minutes before serving