Orange-Tarragon Berry Parfait

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   1) Combine tarragon leaves and 2 cups heavy cream in a stainless steel saucepan. Bring to scalding over medium heat. Turn off heat and let tarragon steep in warm cream for about 30 minutes.

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   2) Meanwhile, pour cold water into the top of a small double boiler. sprinkle gelatin uniformly over water. Let gelatin sit for 5 or 10 minutes until it has absorbed water. Melt over low heat in double boiler. Turn off heat once gelatin has melted.

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   3) Whisk yolks and sugar in a medium bowl. Whisk in flour. Strain cream mixture into yolk mixture to remove leaves and stems. (Press leaves left in strainer so you get as much of the flavor as possible.) Discard leaves.

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   4) Cook mixture in medium saucepan over medium heat, stirring slowly and constantly with a whisk, until mixture just comes to a boil. (Do not whisk too aggressively, or mixture may break.)

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   5) Immediately remove from heat and pour into bowl to stop the cooking process. Whisk melted gelatin, grated orange zest and vanilla while mixture is hot. Cover flush with plastic to prevent a skin from forming. Allow custard to cool to room temperature, 20-30 minutes.

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   7) Combine remaining 1 cup heavy cream and confectioners' sugar and whip to soft peaks.

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   8) Once custard has cooled, but not set, remove plastic and gently fold in whipped cream. Refrigerate until mousse is set.

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   9) Serve cold, topped with berries.

* Per serving · 4 servings · Values may vary.