Cream Dessert with Vervain

I used Orange Vervain. More common is Lemon Vervain. But my pot on the balcony is huge and cutting off 4 stalks did not make a dent in it.

If you are a fan of the Vampire Diaries, you will know that vervain is good against vampires. Forget garlic :-)

This recipe is from Chef Thoru Nakamura. I cooked a lot of his recipes and all went well. I think this one is a winner too. Prep time is 48 hours. That sounds like a lot, but most of it is just cooling time in the fridge.

I bought some fresh berries for the decoration tomorrow.

Recipe for 3 to 4 portions (depending on how much you like to offer :-) ):

330 ml double cream, 4 long stalks of vervain

3 egg yolks from Large eggs, or 4 from Medium eggs, 60 g sugar, 2 gelatine leaves

Mixed berries, 1 tsp honey, 15 g white chocolate nips, some sprinkles

1 day: wash the verveine leaves and cut them up. Drop them into the double cream, put a lid on and store the container in the fridge.

2 day: in a casserole heat up the cream with the leaves to a boiling point. Soak the gelatine leaves in cold water for 5 min, squeeze the water out. Take the cream off the heat and dissolve the gelatine in it.

Beat egg yolks and sugar to a cream and slowly pour the hot cream over. Just a little bit in the beginning to temper the eggs. Then the rest. 

Use a fine tea sieve and pour the mix into dessert bowls. Cover them and stick them in the fridge until the next day.

Clean the berries and add honey and some liqueur. Get some white chocolate chips, toss some sprinkles and bring it all together.