To make the posset, boil the cream with the lemon verbena. When boiling add the sugar and lemon juice and stir until mixed. Pass through a sieve into a jug and pour into serving glasses. Set in the fridge for at least 2 hours.
To make the spiced fruit, bring the red wine, cinnamon, star anise, mixed spice and sugar to the boil in a saucepan. Add the raspberries, blackberries, redcurrants and strawberries and purée, stir and remove from heat.
To assemble, take the serving glasses and spoon on a little of the warm spiced fruit. Garnish with a sprig of fresh lemon verbena.
This is also great served with East Yorkshire sugar cakes.