Lemon-ginger posset with blueberry-lemon compote

4 servings

300 minutes

Recipe taken from the book "Secret Sauces" by Vanessa Seder.

Energy value per serving

• Calories: 446.2
• Proteins: 3g
• Fats: 27.7g
• Carbohydrates: 46.9g

Ingredients

• Sugar: 0.8 glass
• Cornstarch: 1 tsp
• Lemon zest: 2 tsp
• Blueberry: 200 g
• Fresh thyme: 3 sprig
• Lemon juice: 0.3 glass
• Grated ginger: 2.5 tsp
• Heavy cream: 1.3 glass

Cooking steps

1. Prepare compote: in a medium saucepan, mix sugar, starch, lemon zest, and ¼ cup of water.

   Required ingredients:

   • Sugar: 0.8 glass
   • Cornstarch: 1 teaspoon
   • Lemon zest: 2 teaspoons

2. Add blueberries and thyme sprigs. Bring to a boil over medium heat and simmer until slightly thickened, stirring occasionally, for about 8 minutes. Stir in lemon juice. Allow to cool to room temperature.

   Required ingredients:

   • Blueberry: 200 g
   • Fresh thyme: 3 sprigs
   • Lemon juice: 0.3 glass

3. In a medium saucepan, mix ½ cup + 1 tablespoon of sugar, 1 teaspoon of grated lemon zest, and 2½ teaspoons of grated fresh ginger.

   Required ingredients:

   • Sugar: 0.8 glass
   • Lemon zest: 2 teaspoons
   • Grated ginger: 2.5 teaspoons

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. Cool for 15 minutes.

   Required ingredients:

   • Heavy cream: 1.3 glass
   • Lemon juice: 0.3 glass

5. Mix the mixture and strain through a fine sieve into a large measuring container. Pour into ramekins or small jars. Refrigerate for at least 4 hours or overnight.

6. Serve the dessert topped with blueberry and lemon compote, garnished with a sprig of thyme.

   Required ingredients:

   • Fresh thyme: 3 sprigs