Iced Lemon Balm Tartlet

Lemon balm is somewhat like arsen - it depends on the dosage whether you love it or you hate it. This dessert is really somewhat special. It is a combination of a lemon balm parfait with a chocolate sponge cake base, and works best with some caramel sauce drizzled atop.


The up side about this dessert is that you can very well make it in advance. It is a bit elaborate, especially if you use homemade chocolate sponge cake. But "in case of emergency", you can also use store-bought sponge cake. Or skip the chocolate base part and make only the lemon balm parfait. However you like.

Interesting option: try the same recipe with basil instead of lemon grass. And don´t tell anybody until they´ve tried it - chances are you will be passing copies of the recipe to EVERYBODY.

Recipe for Iced Lemon Balm Tartlet

Ingredients for 6 ramekins

60g lemon balm (about 2 handfuls)
1 lemon, juice and zest
4 tablespoons sugar
chocolate sponge cake
4 egg yolks
5 tablespoons honey, liquid
150g mascarpone
200g cream
caramel syrup


Preparation

1. Wash and dry lemon balm. Tear of leaves and blend with lemon juice and 2 tablespoons of the sugar.
2. Use the ramekins to cut out matching pieces of the chocolate sponge cake. You will want to use them as cover.
3. On a hot water bath, beat egg yolks with honey and remaining sugar until creamy.
4. On an ice cold water bath, beat until cool.
5. Add lemon balm puree, lemon zest and mascarpone.
6. Whip cream and fold in.
7. Fill into ramekins (muffin tray will work just as well).
8. Cover with the chocolate sponge cake rounds.
9. Cover with Saran wrap, and freeze for at least 2 hours.
10. To serve, remove ramekins from freezer about 15 minutes prior. Dump onto a plate, chocolate sponge cake first. Drizzle with caramel syrup.

Guten Appetit! Enjoy your meal! Bon Appétit!