Blueberry Financiers with Blueberry Sorbet and Lemon Verbena Anglaise


1/4 c butter, melted
1 teaspoon vanilla
1/4 teaspoon almond extract
3/4 cup blanched almonds
2/3 cup
1 tablespoon sugar
1/2 cup flour
1 cup fresh blueberries
4 egg whites
1/4 tsp salt
Lemon Verbena Anglaise:
2 cups whole milk
1/2 cup sugar
pinch of salt
6 egg yolks
1/2 cup lemon verbena leaves
Blueberry Sorbet:
3 cups blueberries
1-1/2 cups sugar
2 cups water
juice of one lemon


Financiers: Grind the sugar and almonds together. Whip the egg whites with salt to stiff dry peaks, add extracts, fold in remaining dry ingredients and then add butter. Bake at 325 degrees for 10-15 minutes.

Lemon Verbena Anglaise: Scald milk with verbena and allow to steep up to one hour. Re-scald milk and temper into the whipped yolks, sugar and salt. Return mixture to pot and cook on low heat stirring constantly until nappe or 180 degrees. Strain mixture and chill on an ice bath.

Blueberry Sorbet: Cook all ingredients until blueberries break down. Puree in blender until smooth. Chill for at least 8 hours. Freeze in ice cream machine based on manufacturer’s directions.

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