I had two lemons looking at me from my fruit bowl in need of using up. Not being one for food waste I put my mind to creating something zesty fresh, I had recently had a lemon posset at a lovely restaurant in Rye and so was feeling inspired.
This recipe makes two champagne flutes, but you can double the recipe if you wish to make it for guests or serve them in smaller glasses to make four.
If you have never had a lemon posset, then think smooth, velvety, creaminess with a zesty burst - they are delicious as a palate cleanser at the end of a meal.
Lemon & Blueberry Possets
For the blueberry compot
100g fresh blueberries (plus extra for decoration - optional)
50g caster sugar
1 tbsp water
For the lemon posset
300ml double cream
75g caster sugar
To make the blueberry compot, place the blueberries, caster sugar and water into a small saucepan and gently heat until bubbling. Let the mixture gently bubble away, stirring frequently, for 5 minutes or until the blueberries and softened and it has turned a lovely deep magenta. Leave to one side to cool.
Grate the rind from the lemons and add to a clean saucepan along with the cream and caster sugar. Gently bring to a simmer, continually stirring, and let it lightly bubble for 3 minutes. Remove from the heat and leave to cool. Squeeze the juice from the lemons and stir in 2 tbsp into the posset a little at a time, so it doesn't split.
Get your glasses or glass dishes and divide the blueberry compot between them, about 2-3 tbsp per portion.
Using a dessert spoon, delicately spoon in the lemon posset over the top of the compot. Try not to disturb the surface of the compot as this will give you a lovely divide between the two layers.
Leave to chill in the fridge until ready to serve. I decorated my glasses with a slice of lemon and a little blueberry as I was feeling fancy!
Gosh, two blog recipes in a row without using my trusty oven sidekick! I may have to rectify this for next weeks post…stay tuned!