Boil 0.5 cups each of water and sugar to make lauter sugar and add the finely chopped lemon verbena.
Proceed in the same way with the 1/4 cups each of water and sugar and the chopped lavender.
Add the soaked gelatine and let it dissolve – let it steep for a while.
Blend separately with a hand blender or in a blender and strain. Mix the yogurt with the mascarpone and the cooled verbena mixture, pour into suitable containers and refrigerate. After the mixture has set, pour the lavender mixture on top and refrigerate.
Gratiné of lady grass:
Boil the water and sugar to make lavatiné, chop the lady’s grass and add it.
Once boil briefly, add the soaked gelatin and let it dissolve. Pour into a shallow container and place in the refrigerator.
Pit the apricots and blend with the powdered sugar. Pass through a sieve.
Slice the strawberries, arrange in 2 layers, in a circle, turn the cream out of the mold and place in the center of the strawberries.
Place the apricot culi decoratively around the strawberries and at the last moment arrange the gratiné in dumplings and serve immediately. Since I cook basically without a recipe and without scales, the quantities are only approximate!