Last night I experimented with the making of a lemon verbena and rosewater gelee.
I was so adamant about a soft texture that, laughably, I did not add enough gelatin for the darn thing to set up. However, when I allowed myself to taste my failure out of context, I found myself with a pleasingly voluptuous elixir that need not go to waste.
After the pasta, we passed the blackberries and raspberries around the table — each of us spooning some into our chilled bowls of “lemon verbena broth”.
18 June 2012
spicy carrot and garden herb salads with beets, radishes and a farm egg
whole wheat spaghetti with bitter greens, pecorino and sheep’s milk ricotta
blackberries and raspberries in chilled lemon verbena broth