Lemon posset, red berry, Floregano

Koppert Cress

Koppert Cress

2nd June 2021
Koppert Cress

Lemon posset, red berry, Floregano

120 min

Recipe by chef Simon Jenkins of SNJ - Patisserie, consultant, advisor and UK Ambassador for Koppert Cress. 


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Ingredients

Lemon posset

  • 330g Double cream 1no. Peeled lemon zest 95g Caster sugar 55g Fresh lemon juice
  • Gin oregano jelly
  • 210g Sauterne wine 100g Water 40g Caster sugar 10g Fresh Floregano flowers, ripped 20g Gin 250g Base liquid 5g Caster sugar 7g Sosa Veggie gel

Red berry sorbet

  • 375g Mixed red berry puree 30g Caster sugar ½no. Lemon juiced

Method

Lemon posset

375g Mixed red berry puree
30g Caster sugar
½no. Lemon, juiced

Gin oregano jelly

1. Bring to a quick boil the wine, water and the sugar remove and add the Floregano
2. Infuse until cold
3. Pass through a chinois and add the gin.
4. Weigh off 250g of the base liquid
5. Mix the veggie gel with the caster sugar
6. Dissolve into the liquid and leave for 1 minute.
7. Bring up to the boil and then pass through a chinois
8. Cool lightly then cover the top of the posset with approx. 20g and flood evenly.
9. Leave to set slightly on a flat surface then place carefully into the fridge.

Red berry sorbet

1. Mix all the ingredients together and pass through a chinois
2. Pour into a paco jet, and freeze at -21°c
3. Paco jet as required.

1. Finish the posset with seasoned raspberry halves and strawberries as required with lemon juice and sugar.
2. Use a small quenelle of red berry sorbet to finish the dish
3. Décor with Floregano flowers.

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