Lemon Verbena

Lemon verbena is a marvel of elegance, dominated by citral (pure lemon aroma, without the acidity of citric acid). Boiling immediately destroys its noblest esters, leaving a cloudy and bitter water. The technique of haute pastry relies on cold infusion in milk or cream for 24 hours, allowing the lipids to slowly capture its floral perfumes, or sous-vide poaching of fruits (like peaches) at 70°C for perfect osmotic penetration.