For the lemon verbena posset:

  • Double cream 860.0 ml
  • Caster sugar 250.0 g
  • Lemon juice 425.0 ml
  • Lemon verbena 10.0 g

For the lemon curd:

  • Caster sugar
  • Lemon juice
  • Cornflour 30.0 g
  • Butter 180.0 g

To build the posset:

  • Blueberries 100.0 g

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.



  1. For the lemon verbena posset:

    • Place the Double cream, 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.
  2. For the lemon curd:

    • Whisk together 300ml lemon juice with the cornflour.
    • Place the butter, 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.
  3. 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.
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