Description
A light and refreshing dessert featuring a creamy lemon verbena mousse topped with vibrant kiwi caviar for a burst of tropical flavor.
Ingredients
Scale
For the Crust:
- 1 cup fresh lemon verbena leaves, finely chopped
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 teaspoons gelatin powder
- 1 teaspoon vanilla extract
- 2 kiwis, peeled and diced
- 1/4 cup simple syrup
- 1 tablespoon chia seeds
- Fresh mint leaves for garnish
Instructions
1. Prepare the Crust:
- Steep the lemon verbena leaves in 1/4 cup of hot water for 10 minutes, then strain and discard the leaves.
- In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes.
- Heat the lemon verbena infusion with sugar until dissolved, then stir in the bloomed gelatin until fully melted. Let cool to room temperature.
- Whip the heavy cream with vanilla extract until soft peaks form, then gently fold into the cooled lemon verbena mixture.
- Pour the mousse into serving glasses and refrigerate for at least 2 hours until set.
- For the kiwi caviar, blend kiwis with simple syrup until smooth, then stir in chia seeds and let sit for 15 minutes to thicken.
- Top each mousse glass with a spoonful of kiwi caviar and garnish with fresh mint leaves before serving.
Notes
You can customize the seasonings to taste.