Lemon-Ginger Posset with Blueberry and Lemon Compote
Drinks • British
Description
This recipe is taken from a book titled 'Secret Sauces' by Emily Johnson.
Ingredients
- Sugar ¾ glasses
- Corn Starch 1 tablespoon
- Citrus Zest Mix 2 spoons
- Blackberry 5 oz
- Thyme 3 sprigs
- Meyer Lemon Juice 0,3 glasses
- Grated Ginger Root 2½ spoons
- Heavy cream 1¼ glasses
Step-by-Step Guide
Step 1
Prepare the compote: in a medium saucepan, combine sugar, cornstarch, lemon zest, and ¼ cup of water.
Step 2
Add the blueberries and thyme sprigs. Bring to a boil over medium heat and simmer until slightly thickened, stirring occasionally, for about 8 minutes. Stir in the lemon juice. Allow to cool to room temperature.
Step 3
In a medium saucepan, combine ½ cup plus 1 tablespoon of sugar, 1 teaspoon of grated lemon zest, and 2½ teaspoons of grated fresh ginger.
Step 4
Pour in 1¾ cups of heavy cream and bring the mixture to a boil over medium heat. Cook, stirring occasionally, for about 5 minutes. Remove from heat and stir in ⅓ cup of fresh lemon juice. Let it cool for 15 minutes.
Step 5
Mix the mixture and strain it through a fine sieve into a large measuring container. Pour it into ramekins or small jars. Refrigerate for at least 4 hours or overnight.
Step 6
Serve the dessert drizzled with a blueberry and lemon compote, garnishing each portion with a sprig of thyme.
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