|
Ingredients:
- 150g SUNSWEET prunes, halved
- 2 nectarines, stoned & cut into wedges
- 75g blueberries
- 75g raspberries
- 4 sticks lemongrass, roughly chopped
- 200g caster sugar
- 2 star anis pods
- ¼ teaspoon powdered saffron
- 75ml water
- 2 leaves gelatine, soaked in cold water for one minute
Posset:
- 450ml double cream
- zest and juice of 2 lemons
- 50g fresh lemon verbena leaves
- 125g caster sugar
|
Method:
1. Prepare the jelly first by placing the lemongrass, anis pods and sugar into a blender and mixing until it resembles fine sugar.
2. Put the water in a pan and slowly bring to boil.
3. Simmer for 2 minutes, add the soaked gelatine and strain.
4. This is now liquid jelly. Pour it into individual serving dishes about ¼” thick and place into the fridge to set.
Posset:
1. Place the zest and juice of the lemons in a pan and mix with the cream, sugar and lemon verbena.
2. Heat gently and stir occasionally until the mixture is thickened, about 5-6 minutes.
3. Strain out the verbena and pour into a bowl.
4. Let it cool and put in the fridge to set.
5. Dress the fruits attractively on the jelly and garnish with a good spoonful of the lemon verbena posset on one side. Serve.
Copyright, Paul Gayler
|
