Lemon posset may be the easiest lemon dessert you can make, short of just sprinkling sugar on lemon slices and sucking on them!Bright, creamy, and super-smooth, posset is a great ending to a heavy meal. The blueberry gelee is lovely swirled into the posset, layered on top, or simply served as a sauce on the side.
114grams4 oz or 1/2 cup freshly squeezed and strained lemon juice
zest of one large lemon
heavy pinchabout 1/4 teaspoon kosher salt (I use Morton's)
For the (Optional) Gelée
226grams1 pint or 8 oz by weight fresh or frozen blueberries
42grams1. 5 oz or 4 1/2 teaspoons sugar
heavy pinch of salt
zest from 1/2 lemon
2teaspoonsfreshly squeezed lemon juice(no need to measure--a squirt or two will do)
1teaspooninstant clear jel OR 1/2 teaspoon plain gelatin bloomed in 1 Tablespoon of cold water
Instructions
For the Posset
In a large saucepan, bring cream, sugar, salt, and lemon zest to a boil over medium-high heat.
Turn the heat down and keep at a low boil/high simmer for five minutes. Watch the cream carefully and remove from the heat if it looks like it's going to boil over. If you're using a large pan boiling over should not be an issue.
After 5 minutes, remove from the heat and thoroughly stir in the lemon juice.
Let sit for fifteen minutes, then strain through a fine-mesh strainer into a large liquid measure and pour into serving vessels of choice.
Refrigerate until the tops are firm, about 30 minutes, before topping with about a Tablespoon or so of the gelée. Then, refrigerate for at least another 2 hours and preferably overnight before serving.
If swirling, add 2-3 spoonfuls of gelee right after pouring the possets into ramekins and use a knife to swirl the lemon and blueberry mixtures together.
For the Gelée
Place all the ingredients except for the gelatin and cold water in a heavy-bottomed saucepan. If using instant clear jel or cornstarch rather than gelatin, whisk either into your sugar before adding to the pan.
Turn the heat to medium and cook, smashing down on the berries so they release their juices.
Bring the mixture to a boil and then reduce heat so that the berries simmer happily for about half an hour, or until the mixture gets slightly syrupy.
Strain the berries through a fine mesh strainer, pressing down hard on the solids. You will have about 3/4 cup of puree.
Whisk in the bloomed gelatin, if using.
Allow to cool for 15-20 minutes before layering with the posset.
Notes
If you would like to serve the blueberry gelee as a sauce, omit the gelatin or instant clear jel/cornstarch and serve it on the side.Your possets will keep well in the fridge, tightly covered, for up to a week. They may get a bit firmer after a couple of days.Feel free to substitute your favorite berries or mix of berries for the blueberries.