Vanilla Bean and Lemon Verbena Parfait with Summer Raspberries

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   1 hour ahead of time: Infuse the cream:

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   Slice open the vanilla bean and scrape out all the tiny seeds.

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   Set the seeds aside on a small plate.

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   In a saucepan, combine the cream, vanilla pod, and lemon verbena and cook over medium-high heat.

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   When the cream is almost at a boil, remove from the heat, cover, and let the cream infuse for 20 minutes.

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   Pass the hot cream through a strainer and into a bowl.

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   Discard the solids.

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   Transfer to the refrigerator and chill until the cream is cold enough to whip, at least 1 hour.

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   Whip and cook the yolks:

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    Place the egg yolks and 2 tablespoons sugar in the bowl of a stand mixer and whisk at medium speed.

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    In a small saucepan, combine the remaining sugar, 3 tablespoons water, and the reserved vanilla bean seeds.

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    Cook the syrup over medium-high heat until it reaches 248F.

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    With the mixer set on medium-high speed, quickly pour the hot syrup into the egg yolks in a continuous stream.

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    Add the salt.

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    Whisk the yolks until they become pale, have tripled in volume, and are just slightly warm.

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    Whip the infused cream:

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    Chill a stain less-steel mixing bowl in the refrigerator.

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    Pour the cold infused cream into the bowl and whisk the cream until soft peaks form.

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    Finish the parfait:

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    Scrape the whipped cream into the yolks.

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    Place a spatula in the center of the bowl, scrape the bottom, and bring the bottom over the top.

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    Rotate the bowl 45 degrees and continue folding until the mixture is well combined.

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    Pour into the parfait dishes and freeze for at least 4 hours.

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    Serving Suggestions:

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    This parfait can be served with any fruit in season.

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    Gently toss the berries with a bit of sugar and let them macerate 10 minutes before serving.

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    For a crunchy accompaniment, sprinkle some nut brittle over the parfait or serve a crispy wafer on the side.

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    Variations:

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    This parfait can be flavored with any herb or spice.

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    Just steep the herb or spice of choice in the hot cream.

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    Fig Leaf Parfait: Replace the lemon verbena with 2 chopped fig tree leaves.

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    Black Mint Parfait: Replace the lemon verbena with 1 1/2 ounces black mint leaves

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    Black Walnut or Hazelnut Parfait: Replace the lemon verbena with 4 ounces ( 3/4 cup) ground black walnuts or blanched hazelnuts.

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    Do not strain and remove the nuts.

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    Allow them to stay in the cream while you whip it.

* Per serving · 4 servings · Values may vary.