Eleanor Maidment’s blueberry and lemon possets

This is the perfect make-ahead dessert for all your summer parties.

possets
Ellis Parrinder

MAKES 6
PREPARE: 15 MINUTES, PLUS ABOUT 6 HOURS CHILLING
COOK: 15 MINUTES

200g blueberries
2 tbsp maple syrup
1 cinnamon stick
600ml double cream
125g caster sugar
2 large lemons, zest and juice

  1. 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.
  2. Divide between 6 small glasses or ramekins (about 175ml volume), removing the cinnamon stick. Chill while you make the posset.
  3. 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.
  4. 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