Lemon Verbena Mousse with Saffron Flakes

Certainly! Here’s a recipe for Lemon Verbena Mousse with Saffron Flakes:

Ingredients:

• 1 cup heavy cream
• 1/4 cup fresh lemon verbena leaves, chopped
• 1/4 cup sugar
• 2 teaspoons gelatin
• 2 tablespoons cold water
• 1 teaspoon lemon zest
• 1/4 teaspoon saffron flakes
• Lemon verbena leaves (for garnish)

Instructions:

1. In a small saucepan, combine the heavy cream, chopped lemon verbena leaves, and sugar. Heat the mixture over medium heat until it just starts to simmer. Remove from heat and let it steep for about 10 minutes.
2. While the cream is steeping, sprinkle the gelatin over the cold water in a small bowl. Let it sit for 5 minutes to bloom.
3. Strain the steeped cream mixture to remove the lemon verbena leaves, and return it to the saucepan. Place the saucepan back on low heat and warm the cream again.
4. Add the bloomed gelatin to the warm cream and stir until the gelatin is completely dissolved.
5. Remove the mixture from heat and stir in the lemon zest and saffron flakes until well combined.
6. Pour the mixture into individual serving glasses or ramekins. Let them cool to room temperature, then refrigerate for at least 4 hours or until set.
7. Before serving, garnish each mousse with a few saffron flakes and a sprig of lemon verbena leaves.

Enjoy the refreshing and aromatic Lemon Verbena Mousse with Saffron Flakes as a delightful dessert!