(SOUPE DE FRUITS ROUGES À LA VERVEINE)
This beautiful, verbena-flavoured dessert is summer in a bowl. And it is even better with a few little madeleines on the side.
Serves 4
75g caster sugar
2 tbsp blossom honey
2 fresh verbena sprigs (or a handful of dried)
500g mixed berries (strawberries, raspberries, blackberries, redcurrants, blackcurrants)
freshly ground black pepper (optional)
Pour 500ml of water into a pan, add the sugar and honey and bring to the boil. Add the verbena and simmer for 2 minutes. Take the pan off the heat, cover and leave to infuse for about 10 minutes. Remove the verbena. Pour the liquid into a bowl, add the fruit, then leave to cool. Chill the soup in the fridge until it is very cold. Just before serving I like to add a little freshly ground black pepper.
Cook more from this book
Monkfish cooked in the style of lamb
Basque-style chicken
Buy this book
The French Revolution: 140 Classic Recipes made Fresh & Simple
£25, Seven Dials
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