Lemon Verbena Syllabub For Lazy Summer Days Or Dinner Parties Recipes

LEMON SYLLABUB

Steps:

• Whip the cream and sugar in a chilled bowl, until the cream begins to thicken. Gradually whip in the white wine, lemon juice, and lemon zest. Continue to whip until light and fluffy, but not grainy. Cover the mixture and chill until serving time.
• Serve in chilled parfait glasses, garnished with a dash of nutmeg, a sprig of mint, and a slice of lemon. Syllabub should be eaten with a small spoon, and savored.

LEMON SYLLABUB

Steps:

• Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.

LEMON VERBENA SIMPLE SYRUP

Steps:

• Combine water, sugar, and lemon verbena leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
• Pour syrup into a sterilized glass jar through a mesh strainer to remove lemon verbena leaves; let cool.

LUSCIOUS LEMON VERBENA SYLLABUB

Steps:

• Whip the cream until soft peaks form, then add a few tablespoons of the lemon verbena syrup. Gradually add as much syrup as you can without deflating the cream.
• Gently fold in the freshly squeezed lemon juice, as desired.
• Serve the syllabub cream in dessert glasses, as is or layered with sorbet or fresh fruit. Garnish (right before serving) with fresh Lemon Verbena leaves.

LEMON VERBENA AND SUMMER FRUIT GELéE

Steps:

• 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. Bring to a boil, stirring until sugar has dissolved, then simmer 1 minute. Remove from heat and let steep, covered, 1 hour.
• While verbena mixture steeps, finely grind verbena leaves with remaining 1/4 cup sugar in a food processor or an electric coffee/spice grinder. Gently toss fruit with verbena sugar and 2 tablespoons lemon juice in a bowl. Let stand while verbena syrup finishes steeping.
• Sprinkle gelatin over water and let soften 1 minute. Meanwhile, reheat verbena syrup until hot, then stir in gelatin mixture until dissolved. Strain through a fine-mesh sieve into a bowl. Stir in macerated fruit with juices and remaining 2 tablespoons lemon juice. Chill in an ice bath, stirring occasionally, until cool and thickened (the texture of raw egg whites) but not set, 8 to 10 minutes.
• Very lightly oil baking pan with vegetable oil (not necessary if pan is nonstick or if using individual glasses).
• Pour gelée into baking pan and chill in refrigerator until set, at least 3 hours.
• To unmold, dip pan in a larger pan of hot water 5 to 10 seconds to loosen. Invert onto a serving plate (do not unmold if using individual glasses). Let stand at room temperature 15 minutes before serving.

GRILLED LEMON LIMEADE

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Pour sugar into a saucepan; press halved lemons and limes cut-side down into the sugar.
• Set the saucepan with remaining sugar on grill; stir in 2 cups of water and whisk over the heat until dissolved into a syrup. Let cool.
• Place lemon and lime halves sugared-side down on grill and cook until browned, about 5 minutes.
• Place lemon and lime slices on the grill; cook until browned, 30 to 60 seconds on each side.
• Juice halved lemons and limes into a large pitcher. Add syrup and 2 cups water to the juice, 1/2 cup at a time, until the limeade achieves desired sweetness. Pour limeade into glasses filled with ice; garnish each glass with a grilled citrus slice.

LEMON SYLLABUB (HEALTHIER OPTION INCLUDED)

Steps:

• Whip the cream and sugar together until soft peaks form.
• Stir in the wine, most of the lemon zest and the juice.
• Spoon into glasses or bowls, sprinkle with the remaining zest and serve with cookies on the side or berries on top.
• Drop some calories - try using half 0% fat Greek yogurt, half cream for a healthier dessert.

LEMON SYLLABUB

Steps:

• Pour the cream into a bowl and whip until it just holds its shape.
• Place the egg whites into a separate bowl and whisk them (I use an electric hand whisk) until stiff.
• Add the sugar 1 tbsp at a time, whisking well between additions until the mixture is smooth and glossy but still stiff.
• Gently fold the finely grated lemon rind into the whipped cream, along with the lemon juice and egg whites until everythiong is well mixed.
• Spoon into 4 serving glasses and chill.
• for 30 minutes Garnish with lemon rind and serve with dessert biscuits.

LEMON CURD SYLLABUB

Steps:

• Set out 4 serving glasses and crumble a biscuit in each one, use half of the wine to moisten the crumbs.
• Whip the cream together with the sugar until you have soft peaks.
• Fold in the remaining wine, after that the lemon curd, try to achieve a marbled effect.
• Spoon into the glasses, sprinkle with the almonds, garnish with the mint and serve.

EASTER LEMON DROP MOUSSE

Steps:

• To prepare the crust, combine the crushed vanilla wafers with the melted butter and 1/4 cup of the finely crushed candy (save the remainder for use as a decoration). Mix well, then press into the bottom of a 9-inch springform pan. Refrigerate while proceeding with the recipe.
• Whisk together egg yolks, lemon juice, lemon zest, and 2 tablespoons of sugar until smooth, then set aside. In a separate bowl, beat the egg whites until foamy. Sprinkle in the cream of tartar and continue whipping until soft peaks form. Gradually add 3/4 cups of sugar while continuing to whip to stiff peaks.
• Fold the egg yolk mixture into the egg whites, then gently fold in the whipped cream until no streaks remain. Spoon this mixture into the chilled crust, and place into the freezer.
• Whip the remaining 1/2 cup of whipping cream until it starts to thicken, then gradually add 3 tablespoons of light corn syrup, and continue beating until stiff. Using a pastry bag, pipe the whipped cream onto the mousse in a decorative pattern. Sprinkle the top with the reserved crushed lemon drop candy. Freeze for at least 8 hours before serving.