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.

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.
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.
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.