Creamy and rich. Also, you can make this with whatever flavoring you like, orange, grapefruit, chocolate, etc… but lemon is traditional and is really perfect. You don’t need the puree or cookies. Play with it but everyone will love this creamy Summer treat.
2 cups heavy cream
⅔ cup sugar
1 TBS lemon zest
Juice from 2 lemons
Crushed Vanilla Wafers (Optional)
Blueberry Puree
1 cup blueberries
2 TBS water
1/2 tsp cornstarch
Bring to a boil the cream, sugar, and lemon zest in medium saucepan. Stir and continue to boil until the mixture is reduced to 2 cups, this will take 5-10 minutes.
Remove the pan from the heat and stir in the lemon juice. Pour the lemon mix into the glasses and refrigerate for at least 4 hours or overnight.
NOTE: You can add crumbled cookies to the possets if desired. Crumble cookies into the bottom of the serving glasses and then pour in just enough lemon mix to barely cover. Put in the refrigerator for 15 minutes then add the rest of the lemon mix. This will prevent the cookies from floating around in the posset.
You can also top with a fruit puree if you want. Use whatever berries you would like.
Heat the blueberries with the water until boiling, mix the cornstarch with a little water and stir into the blueberries. Boil until the liquid begins to thicken.
Set aside and cool. Spoon onto the possets before serving.
