Lemon-Ginger Posset with Blueberry and Lemon Compote
⏳ Time
5 hours
🥕 Ingredients
8
🍽️ Servings
4
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 - 7.1 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.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.