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
Lemon verbena posset with curd filling
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€0.0
For the lemon verbena posset:
Double cream
/ml
860.0 ml
0%
Caster sugar
/g
250.0 g
0%
Lemon juice
/ml
425.0 ml
0%
Lemon verbena
/g
10.0 g
0%
For the lemon curd:
Caster sugar
/g
0.0 g
0%
Lemon juice
/ml
0.0 ml
0%
Cornflour
/g
30.0 g
0%
Butter
/g
180.0 g
0%
To build the posset:
Blueberries
/g
100.0 g
0%
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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:
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Caster sugar
-
Lemon juice
-
Cornflour 30.0 g
-
Butter 180.0 g
To build the posset:
-
Blueberries 100.0 g
Preparation
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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.
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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.
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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.
