Very Berry: Blueberry and lemon possets 

by

Very Berry: Blueberry and lemon possets

By Eleanor Maidment

Published: | Updated:


This is the perfect make-ahead dessert for all your summer parties.

MAKES 6

PREPARE: 15 minutes, plus about 6 hours chilling

COOK: 15 minutes

200g blueberries

2 tbsp maple syrup

1 cinnamon stick

600ml double cream

125g caster sugar

2 large lemons, zest and juice

  • Place the blueberries, maple syrup and cinnamon stick in a medium saucepan. Set over a medium heat and cook, swirling the pan occasionally, until the berries let out some juices and are coated in a light syrup, about 4-5 minutes.
  • Divide between 6 small glasses or ramekins (about 175ml volume), removing the cinnamon stick. Chill while you make the posset.
  • Rinse out the pan and put the cream, sugar and lemon zest in it. Set over a medium heat and stir occasionally until the sugar has dissolved. Bring to the boil, then turn down to simmer for 2 minutes.
  • Take off the heat, stir in the lemon juice and then pass through a sieve into a jug. Allow to cool for 20 minutes, then carefully pour into the glasses over the blueberry compote and chill for at least 6 hours, or overnight, until set firm.