Lemon Verbena & Vanilla Parfait With Baked Blackcurrants
Savour the simple elegance of vanilla parfait with this easy-to-follow recipe. This dessert combines the classic appeal of vanilla with a touch the of unique flavour from lemon verbena, resulting in a creamy and delightful dessert. The addition of the baked blackcurrants gives the dessert a layer of both tartness and sweetness, which makes this vanilla parfait a dessert with a generous mix of flavours. Explore the full recipe and enjoy the smooth, timeless goodness of vanilla parfait with a hint of lemon verbena and blackcurrants.
- Place the blackcurrants in an ovenproof dish, lined with baking parchment if you like. Add the honey and vervain leaves and give it a good stir.
- Bake the blackcurrants for 10-15 min. at 160°C until the berries ‘crack’ and absorb the flavour from the honey and vervain.
- Remove the berries from the oven and let cool completely in the dish. They should be cold when served with the parfait.
- Split open the vanilla pod and scrape out the seeds.
- Bring the water, sugar and vanilla seeds to a boil and remove the saucepan from the heat.
- Whisk the hot syrup into the egg yolks, pour the egg mixture back into the saucepan and whisk until light and foamy over low heat – taking care that it doesn’t get too hot.
- Remove the saucepan from the heat and allow the egg mixture to cool slightly.
- Lightly whip the cream, then fold it into the egg mixture along with the vervain leaves.
- Pour the parfait into a serving dish or ten small dishes for individual servings and freeze for 3-4 hours, depending on the size of the dish(es) used.
- Serve with baked blackcurrants.
- Any leftover blackcurrants can be stored in a glass container with a tight-fitting lid.
- Serve them as you would jam or compote, for instance with cheese.