The pairing of homemade Lemon Verbena Ice Cream with Poached Cherry Soup yields amazing, refreshing and exciting results. Perfect for the summer months!

Poached Cherry Soup with Lemon Verbena Ice Cream
 
Author:
Recipe type: Dessert
Cuisine: French
Serves: 12
Ingredients
  • 21 ounces raspberries
  • 3/4 Cup sugar, divided
  • 1 Cup orange zest, divided
  • 1/2 Cup lemon zest
  • 6 1/2 Cups orange juice, divided
  • 2 1/4 Cups raspberry purée
  • 4 star anise
  • 1 vanilla bean
  • 2 pounds cherries, pitted
  • 4 Tablespoons plus 2 teaspoons cornstarch
  • 18 sour cherries, pitted and halved
  • Lemon Verbena Ice Cream (recipe below) as needed
Lemon Verbena Ice Cream
  • 2 2/3 Cups milk
  • 1/2 Cup plus 1 Tablespoon dry milk powder
  • 1/2 Cup plus 1/3 Cup sugar, divided
  • 3 1/2 ounces melted butter
  • 4 egg yolks
  • 1 Cup lemon verbena leaves, coarsely chopped
Instructions
  1. In a blender, process raspberries and 1/4 cup sugar. Strain.
  2. In a heavy-bottomed saucepan over high heat, combine remaining 1/2 cup sugar with orange and lemon zests; cook to a medium-dark caramel. Carefully add 1/2 cup orange juice and 1/3 cup raspberry purée; stir until smooth. Strain, transfer to a clean pot; add remaining orange juice and raspberry purée.
  3. Make a sachet with star anise and vanilla bean, add to the purée along with the cherries. Cover with vented parchment; heat gently over medium heat until simmering. Remove from heat, let cool, refrigerate overnight.
  4. Strain cherries from poaching liquid; discard sachet. Halve cherries; set aside.
  5. For the soup, mix 2 cups poaching liquid with cornstarch. In a pot over medium heat, bring remaining poaching liquid to a simmer. Stir in cornstarch mixture, cook until thickened; chill.
  6. To serve, divide poached cherries among 12 bowls. Add 3 sour cherry halves to each bowl. Pour chilled soup over the cherries, finish with quenelles of Lemon Verbena Ice Cream.
Lemon Verbena Ice Cream
  1. In a heavy-bottomed pot, scald milk. Stir in milk powder, 1/2 cup sugar and butter.
  2. In a medium bowl, whisk together yolks and remaining 1/3 cup sugar. Temper in milk; transfer mixture back to the pot and cook over medium heat until thickened. Stir in lemon verbena, cool; refrigerate overnight.
  3. Strain, mix with an immersion blender, freeze in an ice cream machine.

 

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