MIXED BERRIES WITH LEMON VERBENA CREAM

Mixed Berries with Lemon Verbena Cream image

Yield Makes 4 servings

Number Of Ingredients 6

1/4 cup water
1/4 cup plus 2 tablespoons sugar
3 tablespoons chopped fresh lemon verbena leaves, divided
2 tablespoons plus 1 cup chilled whipping cream
4 cups assorted fresh berries (such as raspberries, blueberries, and boysenberries)
Additional sugar

Steps:

Mix 1/4 cup water, 1/4 cup sugar, and 1 tablespoon lemon verbena in small saucepan. Bring to simmer over medium-high heat, stirring until sugar dissolves. Cover and cool completely. Strain syrup into bowl.
Mix 2 tablespoons cream, 2 tablespoons sugar, and 2 tablespoons lemon verbena in small saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Cover and let cool 30 minutes. Strain into small bowl; chill.
Stir in remaining 1 cup chilled cream.
Whip verbena cream in medium bowl until peaks form. Divide whipped verbena cream among 4 small bowls. Toss berries and verbena syrup in large bowl. Divide berries among 4 plates. Sprinkle with sugar and serve with whipped verbena cream. (Verbena syrup and verbena cream can be made 1 day ahead. Cover and refrigerate.)