Black and Red Fruit Salad with Saffron Jelly and Verbena Posset
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Posted by: kim,
on 03/06/2010,
in category "Desserts"
Views: this recipe has been read 106 times
Summary: A sophisticated and scrumptious desert or sunny afternoon treat.
Ingredients
150g 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
Preparation Time
Cooking Time
Serves
Cooking Instructions
1. First prepare the jelly by placing the lemongrass, anis pods and sugar into a blender and mixing until it looks like fine sugar.
2. Put the water in a pan and slowly bring to boil.
3. Simmer for 2 minutes, add the soaked gelatine and then strain.
4. This is now liquid jelly. Pour it into individual serving dishes about ¼” thick and then 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, this takes about 5-6 minutes.
3. Strain out the verbena and pour it into a bowl.
4. Let it cool and put 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, then serve.
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