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Black and Red Fruit Salad with Saffron Jelly and Verbena Posset

Name: Black and Red Fruit Salad with Saffron Jelly and Verbena Posset
Total time: 2 h 30 min
Yield: 0
Cuisine: British
Ingredients: 2 nectarines, stoned and cut into wedges; 75g blueberries; 75g raspberries; 4 sticks lemongrass, roughly chopped; 200g caster sugar; 2 star anise 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; 200g caster sugar; 150g prunes, halved

A sophisticated and scrumptious dessert or sunny afternoon treat.

Posted by: kim
On: 03/06/2010

Cuisine

British

Time

> 2 hrs

Skill Level

Newbie

Serves

Courses etc.

Desserts

You will need

Ingredient	Add
2 nectarines, stoned and cut into wedges	Awaiting stock	More products
75g blueberries	Awaiting stock	More products
75g raspberries	Awaiting stock	More products
4 sticks lemongrass, roughly chopped		More products
200g caster sugar		More products
2 star anise pods		More products
¼ teaspoon powdered saffron	Awaiting stock	More products
75ml water
2 leaves gelatine, soaked in cold water for one minute
Posset:
450ml double cream	Awaiting stock	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.

Method

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.