Get Cooking's Lemon Possets
- 600 ml whipping cream
- 200 g sugar
- Zest of 3 lemons, plus 75 ml lemon juice
- Blueberries, cut in half
- St. Germaine liquer, to taste
- sugar, to taste
- Tarragon, leaves picked and chopped
Place the cream in a wide pan with the sugar and gently heat, stirring, until the sugar has dissolved. Bring to a simmer and bubble for 1 minute.
Turn off the heat and stir in the lemon zest and juice.
Divide between pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.
Serve topped with the macerated blueberries, or other berries.