SHORTBREAD BISCUIT & CRËME BRULEE WITH STRAWBERRIES

Steps:

• To Prepare Pistachio Shortbread Biscuits: In a medium mixing bowl, using your hands to mix, work powdered sugar into butter; add pistachio paste and ground almonds. Work in salt, baking powder, and flour; add the egg yolks. Dough should be stiff and pliable; add more flour if needed. On a lightly floured work surface, using a rolling pin, roll dough out to approx. 1/2 inch thickness; cut into 4 inch discs. Place discs onto a parchment-lined baking sheet and bake in a preheated 350 degree F oven for 12 to 15 minutes. Cool and reserve. To Prepare CrËme Brulee: In a medium saucepan over medium high heat, bring cream to a boil; remove from heat and add lemon verbena leaves. Cover saucepan and set aside for 5 minutes. When ready, strain cream through a fine mesh sieve to remove lemon verbena leaves. Return cream to the saucepan; over medium high heat, bring to a boil. Remove saucepan from heat. In a small mixing bowl, whisk egg yolks with sugar. Temper a small amount of cream into egg yolk mixture; mix egg yolk mixture with cream in saucepan. Whisk for 2 to 3 minutes. Pour CrËme brulee mixture into 3 inch ring molds that have been covered with foil at the base; place on a baking sheet. Bake at 200 degrees F for 25-30 minutes. To Prepare Strawberry Syrup: In a medium saucepan over medium high heat, bring water to a boil. Whisk sugar into boiling water until dissolved. Add diced strawberries and pectin; mix until well blended. Strain this mixture through a fine mesh sieve. Reserve.