Lemon verbena mint lychee

MAKES 25

You will need

1 quantity Zumbaron Shells, half coloured yellow

LEMON VERBENA MINT WHIPPED GANACHE

110 g (3¾ oz) pure cream (35% fat)

12 g (⁷/₁₆ oz) lemon verbena

12 g (⁷/₁₆ oz) mint

160 g (5¾ oz) velvet white couverture chocolate, chopped or buttons

270 g (9½ oz) pure cream (35% fat), extra

Put the cream, lemon verbena and mint into a medium saucepan over medium heat and heat to 85–90°C (185–195°F). Remove from the heat and leave to infuse for 1–2 hours. Use a hand blender to blend the mixture, then strain it into a bowl.

Melt the white chocolate in a microwave or in a heatproof bowl over a saucepan of simmering water. Add the strained cream mixture and stir well until smooth. Stir in the extra cream and cover with plastic wrap, ensuring the plastic is touching the surface to prevent a skin forming. Set aside in the refrigerator for at least 3 hours.

Before use, put the ganache in the bowl of an electric mixer with the whisk attachment and whip until firm peaks form.

LYCHEE JELLY

8 g (¼ oz) gold-strength gelatine leaves

48 g (1¾ oz) cold water

300 g (10½ oz) Lychee Purée

Cut the gelatine leaves into small squares, put them in a bowl with the cold water and set aside to soak. Meanwhile, heat a quarter of the lychee purée in a small saucepan, to 65°C (150°F), then add the gelatine and any soaking liquid. Stir to dissolve, then pour into a 15 cm (6 inch) square frame or container.

Allow the jelly to set at room temperature, then put it in the freezer to harden. Cut the jelly into 1 cm (³/₈ inch) cubes.

TO ASSEMBLE

Put the whipped ganache in a piping (icing) bag fitted with a 9 mm (³/₈ inch) plain piping nozzle and pipe the ganache on the flat side of half of the zumbaron shells. Place a cube of lychee jelly in the centre of the ganache and pipe a small amount of the ganache to cover the jelly. Top with the remaining shells.

Put the assembled zumbarons in the refrigerator for 24 hours to set before serving. Bring them to room temperature to serve and eat within 4–5 hours or keep them in an airtight container in the refrigerator for up to 2 months.