Lemon Posset With Warmed Blueberries
No dinner party would be complete without an indulgent dessert, and I came across this fruity Lemon Posset recently
which looks simple to make, and I reckon will make the perfect end to a meal.
Made in a matter of minutes then left to chill, this rich, tangy and creamy lemon curd-style dessert tastes
delicious topped with warm blueberries and served with dainty Amaretti
We’re loving the presentation in the cup and saucer – what a great idea, plus they look very
* * *
Preparation Time: 5 minutes (plus 3 hours chilling time)
Cooking Time: 6 minutes
You will need:
600ml double cream
200g caster sugar
Grated rind and juice of 2 lemons
Amaretti biscuits to serve (optional)
Pour the cream into a saucepan, add 175g of the sugar and the rind from one of the
lemons then bring to the boil, stirring until the sugar has completely dissolved.
Add the juice from both the lemons then boil for half a minute, stirring. Pour into
shallow tea cups or small glasses, leave to cool then transfer to the fridge and chill for at least three
Just before serving put the blueberries into a saucepan with the remaining sugar,
lemon rind and 1 tbsp water, and heat gently for five minutes until the blueberries begin to burst. Spoon over the
lemon posset and serve immediately with Amaretti biscuits, if you like. Or if you prefer, cook the blueberries
earlier and serve when cold.
Tip: Lemon posset also tastes great with sliced strawberries
sprinkled with a little sugar and marinaded in a few spoonfuls of Pimm’s.
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