Lemon verbena posset with curd filling
Save time and money in your food business with this delicious dessert recipe for the summer and BBQ season. This layered version of a lemon verbena posset which has a lemon curd layer in the middle will surprise your guests.
Ingredients
For the lemon verbena posset:
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Meadowland Double (1L) 860 ml
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Caster sugar 250 g
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Lemon juice 425 ml
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Lemon verbena 10 g
For the lemon curd:
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Caster sugar
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Lemon juice
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Cornflour 30 g
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Meadowland Professional 250g 180 g
To build the posset:
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Blueberries 100 g
Preparation
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For the lemon verbena posset:
- Place the MEADOWLAND Double, caster sugar and lemon verbena into a pan and bring to the boil.
- Add in 125ml lemon juice and then bring back to the boil.
- Pass through a fine chinois and allow to cool to room temperature.
- Pour half the mixture in the bases of the glasses and allow to cool for an hour.
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For the lemon curd:
- Whisk together 300ml lemon juice with the cornflour.
- Place the MEADOWLAND Professional, caster sugar and lemon juice mixture in to a pan.
- Bring the mixture to a boil whilst continuously stirring.
- Reduce the heat to a gentle simmer and allow the mixture to thicken.
- Remove from the heat and allow to cool prior to use.
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To build the posset:
- Once the lemon verbena layer has set, divide the curd across the glasses and add the final layer of lemon verbena posset mix.
- Chill until fully set and serve with blueberries to garnish.
