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 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/

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