Jekka's Herb Cookbook by Jekka McVicar

Author:Jekka McVicar
Language: eng
Format: epub
ISBN: 9781448146109
Publisher: Ebury Publishing

LEMON VERBENA AND RASPBERRY FOOL

I cannot put into words how lovely this late summer–early autumn pudding is. I am lucky enough to be able to grow autumn-fruiting raspberries, and this pudding was created because I am greedy about raspberries and passionate about lemon verbena.

Serves 4

10 lemon verbena leaves, plus 4 more, finely chopped, to garnish

2 tbsp vodka

500 g raspberries

100 g caster sugar

150 ml double cream

Place the lemon verbena leaves in a small bowl and add the vodka. Using a wooden spoon, crush the leaves in the vodka and leave to soak overnight.

The next day, crush the raspberries, using a fork, and add the caster sugar a spoonful at a time. Strain the vodka then add it to the raspberries. Whip the cream until it forms lines but not stiff peaks, then fold in the raspberries.

Serve in individual dishes, each decorated with 1 finely chopped lemon verbena leaf.

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