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Rated excellent by our customers

Black and Red Fruit Salad with Saffron Jelly and Verbena Posset

A sophisticated and scrumptious dessert or sunny afternoon treat.

Posted by: kim




> 2 hrs

Skill Level




Courses etc.


You will need

2 nectarines, stoned and cut into wedges

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75g blueberries More products
75g raspberries

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4 sticks lemongrass, roughly chopped More products
200g caster sugar More products
2 star anise pods More products
¼ teaspoon powdered saffron

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75ml water
2 leaves gelatine, soaked in cold water for one minute
450ml double cream Available only in our Edinburgh shops More products
zest and juice of 2 lemons More products
50g fresh lemon verbena leaves
200g caster sugar More products
150g prunes, halved More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • First prepare the jelly by placing the lemongrass, anise pods and sugar into a blender and mixing until it looks like fine sugar.
  • Put the water in a pan and slowly bring to boil.
  • Simmer for 2 minutes, add the soaked gelatine and then strain.
  • This is now liquid jelly. Pour it into individual serving dishes about ¼” thick and then place into the fridge to set.
  • Posset:
  • Place the zest and juice of the lemons in a pan and mix with the cream, sugar and lemon verbena.
  • Heat gently and stir occasionally until the mixture is thickened, this takes about 5-6 minutes.
  • Strain out the verbena and pour it into a bowl.
  • Let it cool and put the fridge to set.
  • 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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Shopping List

Nectarine ORGANIC
Real Foods (each)
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Blueberries ORGANIC
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Raspberries ORGANIC
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Dried Lemongrass
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Star Anise
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Real Foods (each)
Caster Sugar ORGANIC
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Caster Sugar ORGANIC
Real Foods
Pitted Prunes ORGANIC
Real Foods
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