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