• 1 vanilla bean
• 2 pints strawberries , tops removed
• 1/2 cup sugar
• 8 lemon verbena leaves ; available at farmers' markets
• Zest and juice of 1 lemon
• Pinch of salt

• 3 egg yolks , at room temperature
• 3 Tbsp. sugar
• 1/2 cup heavy cream
• 4 ounces plain whole milk yogurt
• Zest and juice of 2 limes
• Pinch of salt

• 1/2 small seedless watermelon (about 1 pound), rind removed, cubed
• Juice of 2 limes
• 1/4 cup sugar
• Edible flowers , for garnish (optional)

To prepare strawberries: Preheat oven to 250°. Split vanilla bean lengthwise and scrape out seeds. Mix pod, seeds, strawberries, sugar, and lemon verbena in a large mixing bowl.

Spread in a ceramic baking pan and place in oven. Roast, stirring occasionally, until strawberries are soft and juicy, about 1 hour. Remove from oven; discard verbena leaves and pod. Add remaining ingredients. Cool to room temperature or refrigerate until ready to serve.

To make lime parfait: Place yolks in the bowl of a stand mixer. Start whisking on low speed with the whip attachment.

In a small pot, bring sugar and 1 1/2 tablespoons water to 240° on a candy thermometer.

With mixer still on low speed, pour hot sugar syrup into yolks in a slow and steady stream. Turn mixer up to medium-high and continue whipping until yolks are pale and fluffy, about 10 minutes.

In a separate bowl, whip cream until medium peaks form; set aside. Whisk yogurt, zest, and lime juice into yolks. Gently fold yolk mixture into the whipped cream. Add salt; stir to combine. Spoon or pipe into round molds and freeze for several hours until firm.

To make watermelon ice: Place watermelon, lime juice, and sugar in a blender. Puree, then strain into 9" x 13" dish. Freeze until firm, then scrape surface with a fork to form ice shards.

To serve, place molded lime parfait in the middle of a bowl. Spoon strawberries and their consommé around the parfait, then top with shaved watermelon ice and garnish with edible flowers.