Verbena Shortbread To Accompany Strawberry/Raspberr

Name: Verbena Shortbread To Accompany Strawberry/Raspberry Wood
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 egg yolks; 6 3/8 tablespoons sugar fine; 80 salted butter gramssoftened; 1 cup flour; 3/4 teaspoon baking powder; salt; 8 verbena leaves; semi-skimmed milk 25 cl.; cream 25 cl.; 1 vanilla bean; 3 egg yolks; 4 3/4 tablespoons granulated sugar; 2 gelatin leaves for a fairly firm texture

Servings: persons

2 egg yolks
6 3/8 tablespoons sugar fine
80 salted butter gramssoftened
1 cup flour
3/4 teaspoon baking powder
salt
8 verbena leaves
semi-skimmed milk 25 cl.
cream 25 cl.
1 vanilla bean
3 egg yolks
4 3/4 tablespoons granulated sugar
2 gelatin leaves for a fairly firm texture

1
Preheat oven to 340 degrees Fahrenheit.
2
In a bowl, whisk the egg yolks and sugar until mixture whitens.
3
Stir in the butter, then the flour, baking powder, and salt. Add verbena leaves cut into small pieces. Mix.
4
Roll out the dough to 5 millimeters thick.
5
Cut with small pastry rings, and place in pastry rings so they do not distort during cooking.
6
Place on a silicone sheet on a baking tray. Let stand 30 minutes in the refrigerator.
7
Bake for 15 minutes at 340 F.
8
In a bowl, beat the eggs yolks and sugar. Set aside.
9
In a saucepan, boil the milk and the cream with the vanilla pod split lengthwise.
10
Remove from heat and cover so that the vanilla infuses .
11
Cover for 10 minutes.
12
Scrape the inside of the vanilla bean with the tip of a knife. Warm up the milk.
13
Add the hot liquid to the egg and sugar mixture.
14
Stir and pour in the pan, thicken over low heat, stirring constantly.
15
Remove from heat.
16
Soak the gelatin leaves in cold water.
17
Wring out, and add them to the hot cream, stir to completely metl gelatin.
18
Pour into ramekins; cool at room temperature, then refrigerate.

14862

kcal

Calories

1633

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 egg yolks, 6 3/8 tablespoons sugar fine, 80 salted butter gramssoftened, 1 cup flour, and more.

Yes, Verbena Shortbread To Accompany Strawberry/Raspberry Wood falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Verbena Shortbread To Accompany Strawberry/Raspberry Wood

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions