Lemon posset, red berry, Floregano

(For 4 portions of 9cm x 5cm deep)

Lemon posset:

• 330g double cream
• 1no. peeld 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

Lemon posset:

• Place the double cream, zest and the sugar into a saucepan and dissolve.
• Bring to the boil, and simmer for 1 - 5 minutes.
• Remove from the heat, add the lemon juice and mix thoroughly. 
• Pass through a chinois and cool for 5 minutes. 
• Fill your desired dishes with approx. 90g of mix. 
• Set on the bench then place in the fridge for at least 2 hours. 

Gin oregano jelly: 

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

Red berry sorbet:

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

Finish:

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

Recipe: Simon Jenkins
Website: https://www.snjpatisserie.co.uk/