Lemon Verbena Yoghurt Cream with Warm Blueberry & Verbena Sauce
A light, elegant yoghurt cream gently infused with fresh lemon verbena, offering a clean citrus-floral aroma and delicate acidity. Served with a warm blueberry and verbena sauce, this dessert balances freshness, creaminess and gentle sweetness.
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Print PinServings: 6 Servings
Calories: 449kcal
Cost: £5.00
Equipment
- 2 Small Saucepans
- 1 Whisk
- 6 Small Moulds
Ingredients
Lemon Verbena Yoghurt Cream
- 115 g Caster Sugar 4 oz
- 225 ml Double Cream 8 oz
- 1 each Vanilla Pod split and scraped
- 10 each –12g Fresh Lemon Verbena leaves lightly bruised
- 1 Tbsp Gelatine powder
- 450 g Full-fat Natural Yoghurt 1 lb
Warm Blueberry & Lemon Verbena Sauce
- 900 g Blueberries 2 lb
- 170 g Caster Sugar 6 oz
- 150 ml Water ¼ pint
- ½ each Lemon juiced
- 6 each –8g Fresh Lemon Verbena leaves finely sliced
Instructions
Lemon Verbena Yoghurt Cream
- Combine the sugar, cream, vanilla pod and lemon verbena leaves in a saucepan. Bring gently to a simmer, then remove from the heat, cover and allow to infuse for 15 minutes.
- Strain the cream, discarding the verbena and vanilla pod. While still warm, sprinkle the gelatine evenly over the surface and whisk gently until fully dissolved.
- Allow the mixture to cool slightly, then fold through the yoghurt until smooth and evenly combined.
- Lightly oil six small moulds and pour in the mixture. Refrigerate for a minimum of 4 hours, or until fully set.
- To serve, briefly dip the moulds in warm water, unmould onto chilled plates and spoon the warm blueberry sauce alongside.
Warm Blueberry & Lemon Verbena Sauce
- Combine the blueberries, sugar, water and lemon juice in a saucepan. Bring to a gentle boil, then reduce to a simmer and cook for approximately 15–20 minutes, until the berries burst and the sauce thickens slightly.
- Remove from the heat and stir in the sliced lemon verbena. Allow to infuse for 5 minutes, then strain lightly if a smoother sauce is desired.
- Serve warm with the yoghurt cream, or cool and reheat gently as required.
Presentation
- Serve simply on chilled white plates, allowing the pale cream to contrast with the deep purple sauce. Finish with a few tiny lemon verbena tips or micro leaves if available.
Notes
Lemon verbena should be infused gently; excessive heat dulls its aroma.
This dessert benefits from a clean, restrained finish — avoid over-sweetening.
The sauce may be adapted seasonally using mango, pineapple, or stone fruits. “If lemon verbena is unavailable, substitute with lemon balm, lemongrass, or finely grated lemon zest, adjusting quantities to taste and infusing gently to preserve aromatic freshness.”
This dessert benefits from a clean, restrained finish — avoid over-sweetening.
The sauce may be adapted seasonally using mango, pineapple, or stone fruits. “If lemon verbena is unavailable, substitute with lemon balm, lemongrass, or finely grated lemon zest, adjusting quantities to taste and infusing gently to preserve aromatic freshness.”
Nutrition
Calories: 449kcal | Carbohydrates: 74g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 51mg | Potassium: 284mg | Fiber: 4g | Sugar: 67g | Vitamin A: 823IU | Vitamin C: 16mg | Calcium: 133mg | Iron: 1mg
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