Lemon posset with warmed blueberries  

Made in a matter of minutes then left to chill this rich tangy, creamy lemon curd-style dessert tastes delicious topped with warm syrupy blueberries and served with dainty amaretti biscuits. 

Serves 6 

Preparation time 5 minutes 

Cooking time 6 minutes 

Chilling time 3 hours 

Cost per portion £1.15 

Ingredients:

600ml/1pt double cream

200g/7oz caster sugar

Grated rind and juice of 2 lemons

175g/6oz blueberries

Amaretti biscuits to serve, optional

Method:

1) Pour the cream into a saucepan, add 175g/6oz of the sugar and the rind from one of the lemons then bring the cream to the boil, stirring until the sugar has completely dissolved.

2) Add the juice from both 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 3 hours.

3) Just before serving put the blueberries into a saucepan with the remaining sugar, lemon rind and 1 tbsp water and heat gently for 5 minutes until the blueberries begin to burst. Spoon over the lemon posset and serve immediately with amaretti biscuits, if liked. 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 marinated in a  few spoonfuls of Pimm’s, see the trifle filling.

Recipe from Love Fresh Berries