Bring the sweet wine, verbena leaves, lemon juice and sugar to a boil. Leave to infuse for 10 - 15 minutes. Strain through a fine sieve.
Fill everything in Braun’s Jug blender 5160 and select the "smoothie program" to puree the strawberries with the lemon verbena syrup. With this smart program, the jug blender takes care of the rest. It intelligently selects the perfect speed and timing – you just return when it’s done.
Fill in a separate bowl and let chill for at least 2 - 3 hours.
For the white chocolate foam chop the white, frozen chocolate with the Braun Jug blender. Bring the milk to a boil and pour over the chopped chocolate in the Jug blender. Due to the thermo resist glass, there are no blending limits and you can easily blend icy or hot ingredients at the same time. Stir until all the white chocolate has melted and pour into a soda siphon.
Charge with gas and leave to chill in the refrigerator for 2 - 3 hours.
To serve pour the chilled strawberry into tall glasses and top with white chocolate foam. Garnish with red fruits and lemon verbena.
Bring the sweet wine, verbena leaves, lemon juice and sugar to a boil. Leave to infuse for 10 - 15 minutes. Strain through a fine sieve.
Fill everything in Braun’s Jug blender 5160 and select the "smoothie program" to puree the strawberries with the lemon verbena syrup. With this smart program, the jug blender takes care of the rest. It intelligently selects the perfect speed and timing – you just return when it’s done.
Fill in a separate bowl and let chill for at least 2 - 3 hours.
For the white chocolate foam chop the white, frozen chocolate with the Braun Jug blender. Bring the milk to a boil and pour over the chopped chocolate in the Jug blender. Due to the thermo resist glass, there are no blending limits and you can easily blend icy or hot ingredients at the same time. Stir until all the white chocolate has melted and pour into a soda siphon.
Charge with gas and leave to chill in the refrigerator for 2 - 3 hours.
To serve pour the chilled strawberry into tall glasses and top with white chocolate foam. Garnish with red fruits and lemon verbena.
