Créponné verbena

6/11/25, 8:00 AM

This recipe by Julien Allano, chef at Ju - Maison de cuisine in Bonnieux, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their own establishments over the past 18 months, and have shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 4
Preparation time: 40 min
Infusion: 10 min
Freezing: 6 h

Ingredients for Julien Allano's creponné verbena

3 yellow lemons
175 g sugar
1 egg white
100 g fresh verbena (+ a few leaves for decoration)

Steps for Julien Allano's verbena creponn&eacute

Lemon-verbena granita: Zest the lemons. Squeeze. Mix the zest and juice with the sugar and 60 cl of water, then bring the mixture to the boil. Add the verbena and infuse, covered with cellophane, for 10 min. Place the mixture in the freezer and, every 30 min, scrape it with a whisk to obtain the texture of granita.
Créponné: Beat the egg white until stiff, then add to the lemon-verbena granita. Mix gently. Return to the freezer. Whisk every 30 min until smooth, to make a nice ball of ice cream.
Finishing: Blend a few powdered verbena leaves. Once the scoops of ice cream have been served (2 or 3 per person), sift the verbena powder over them for decoration.

Has this recipe inspired you to discover Julien Allano's cuisine? Read the Gault&Millau review of Ju - Maison de cuisine.

This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.

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