Name: Lemon Verbena Posset
Yield: Serves 6
Ingredients: 1 punnet raspberries; ½ punnet strawberries; 2 star anise; 1 punnet blackberries; 500 ml double cream; juice of 2 lemons; 1 punnet redcurrants; 1 pinch mixed spice; 125 g caster sugar; 1 cinnamon stick; 200 g sugar; ½ glass red wine; 100 ml red fruit purée; ½ bunch lemon verbena

Preparation info

Serves
6

Difficulty
Easy

Appears in

On The Menu

By James Mackenzie

Published 2011

About

This dish can be made at any time of the year by replacing the lemon verbena with rosemary, and the summer berries with autumn fruits such as pears, apples or brambles.

Ingredients

For the posset

500 ml double cream
½ bunch lemon verbena
125

Method

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, redcurrant