Method

• 1

  Preheat the oven to 110C/225F/Gas ¼. In a large pan, bring the cream, golden caster sugar and half of the lemon verbena leaves to the boil, remove from the heat and add all but 1 tsp of the lemon juice. Stir well, then pass through a fine sieve. Divide the mixture between four glasses, and chill for two hours.

• 2

  For the meringue, whisk the egg whites in a stand mixer whilst slowly adding 100g of the caster sugar. When the meringue becomes glossy and reaches stiff peaks, spread out onto baking paper and scatter with the lemon zest. Place in the preheated oven for one hour or until crisp. Leave to cool in the turned off oven, then break into shards.

• 3

  In a bowl, mix the blueberries with the remaining lemon verbena leaves, the remaining tbsp of sugar and the remaining tsp of lemon juice, and lightly crush with a fork. Spoon onto the set lemon possets and top with meringue shards and mint. Serve.