Lemon-ginger posset with blueberry-lemon compote
4 servings
300 minutes
Recipe taken from the book "Secret Sauces" by Vanessa Seder.
1
Prepare compote: in a medium saucepan, mix sugar, starch, lemon zest, and ¼ cup of water.
- 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.
- Blueberry (highbush): 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.
- 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.
- Heavy (double) 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.
- Fresh thyme: 3 sprigs
