Servings: Serves 4-6
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.
From the July 2009 issue of O, The Oprah Magazine
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