Lemon verbena and summer fruit gelee

30 Sep

This recipe is AMAZING. Instead of the lemon verbana, because I didn’t know what it was or where to get it, I used finely chopped lemon grass. The taste was subtle but present and made for a very complex desert. I also used regular dry white wine (a cheap chardonnay) instead of the rose wine. I imagine the end result was a bit more bitter than the original recipe intended for, but the slight sour taste combined with the sweetness of the sugar and the natural fructose in the fruit made an already complex dish even more intriguing. For the fruit, I used small pieces of fresh white-flesh peach, raspberries, and strawberries.

Click here for recipe. Gourmet, September 2009.

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