The herb pot sits in full blue bloom on my balcony, so I cut off 2 stalks and took the needles off.
|Use a bit of Rosemary and a piece of lime for deko|
recipe for 4:
5 white gelatin leaves
1 vanilla pod
20 g Rosemary needles
200 ml Limoncello
250 ml double cream
150 g icing sugar
1 egg yolk
juice of 1/2 lemon
200 g Greek yogurt full fat
500 g strawberries
Beat the double cream with 25 g of icing sugar and put it in the fridge to chill.
Boil the Limoncello with the rosemary needles and the vanilla seeds for 4 minutes, drain through a sieve into a cold bowl.
Use the pot then and fill it 1/3 with water, bring to a boil and set a glas or metal bowl on top, add the egg, the lemon juice and 100 g icing sugar.
|over a pot of hot water|
Beat to a creamy and voluminous mixture. Get then Limoncello mix in, a bit at the time and keep beating the cream.
Squeeze the water from the gelatin and add it to the warm mixture to dissolve.
Get it off the heat and let it cool down.
When it starts to get gelatinous, add the yogurt and wisk until it is smooth, wait 10 more minutes and whisk in the beaten stiff cream. Fill into some ramequins or mason jars and put in the fridge to set.
Hull the strawberries and half of them chuck into a blender with the rest of the icing sugar and make a couli, pour it through a sieve. Cut the rest of the strawberries into slices and mix it with the couli.