This week’s recent from Arlene Thompson of Sainsbury’s Try Team is a lovely fresh and lemony dessert, using a little goat’s cheese for a tasty twist.
“The recipe would be a perfect end to an Easter Sunday dinner. I have made itin little shot glasses, which look great and are just big enough to satisfy the urge for something sweet. They set really quickly too,” said Arlene.
Goats cheese, lemon and blueberry posset
For the compote:
Squeeze of lemon juice
2 x tbspns caster sugar
For the possets:
2 x 125g packs Abergavenney soft goats cheeses
300ml double cream
125g caster sugar
Juice of 1 lemon and 1 x tablespoon lemon zest
4 gingernut biscuits, crushed
1. First make the compote: Put the blueberries, a squeeze of lemon juice and the caster sugar in a pan with 2 tablespoons water, bring to the boil and simmer for 3 minutes, or until the berries pop. Leave to one side to cool, then put in the fridge to chill until required.
2. Put 2 x 125 g goats cheeses in a mixing bowl and beat until smooth.
3. Pour 300ml double cream into a small saucepan and stir in 125g caster sugar and 1 tablespoon finely grated lemon zest. Heat until it bubbles gently round the rim, then reduce the heat a little and simmer for 3 minutes. Remove from the heat and stir in 4 tablespoons lemon juice. Tip, the mixture onto the goats cheese and whisk in gently by hand until smooth.
4. Pour the mixture into 4 glasses and chill the possets in the fridge for at least 4 hours. Top with the blueberry compote and a sprinkle of crushed gingernut biscuits.
TIP: Instead of blueberry compote, this recipe would also be delicious with a rhubarb compote when in season. Crushed amaretti biscuits would also make an excellent crunchy topping. Try making this recipe in little shot glasses-perfect if you are having a party!