This is the perfect make-ahead dessert for all your summer parties.
PREPARE: 15 MINUTES, PLUS ABOUT 6 HOURS CHILLING
COOK: 15 MINUTES
2 tbsp maple syrup
1 cinnamon stick
600ml double cream
125g caster sugar
2 large lemons, zest and juice
- Place the blueberries, maple syrup and cinnamon stick in a medium saucepan. Set over a medium heat and cook, swirling the pan occasionally, until the berries let out some juices and are coated in a light syrup, about 4-5 minutes.
- Divide between 6 small glasses or ramekins (about 175ml volume), removing the cinnamon stick. Chill while you make the posset.
- Rinse out the pan and put the cream, sugar and lemon zest in it. Set over a medium heat and stir occasionally until the sugar has dissolved. Bring to the boil, then turn down to simmer for 2 minutes.
- Take off the heat, stir in the lemon juice and then pass through a sieve into a jug. Allow to cool for 20 minutes, then carefully pour into the glasses over the blueberry compote and chill for at least 6 hours, or overnight, until set firm.
Food styling: Sarah Hardy. Styling: Rachel Vere. Creative direction: Chloe Sharp