Lemon Posset Recipe
Brûléed Lemon Posset with Blueberry Compote, Blueberry Sorbet, and Lemon Curd Chantilly
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Ingredients
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Posset
Blueberry Compote
Lemon Curd Chantilly
Blueberry Sorbet
Method
Posset
- 1
Make the Posset
In a saucepan, combine the heavy cream and sugar. Heat over medium heat until the sugar dissolves and the mixture is just about to boil. Remove from heat and stir in the lemon juice, lemon zest, and vanilla extract. Pour into serving glasses and refrigerate for at least 4 hours until set.
Blueberry Compote
- 2
Prepare the Compote
In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring gently until the blueberries burst and the mixture thickens, about 10 minutes. Remove from heat and let cool.
Lemon Curd Chantilly
- 3
Whip the Cream
In a mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the lemon curd until well combined. Refrigerate until ready to serve.
Blueberry Sorbet
- 4
Make the Sorbet
In a blender, combine the fresh blueberries, sugar, and water. Blend until smooth. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Freeze until firm.