Ingredients

• 2 cups heavy cream

• ⅔ cup granulated sugar

• ½ teaspoon Kosher salt

• 1 Tablespoon meyer lemon zest

• ½ cup meyer lemon juice

• ¼ cup granulated sugar

• ¼ cup water

• 1 cup fresh blueberries

• mint leaves, for garnish

Instructions

Make the Posset Base

Combine the heavy cream, ⅔ cup granulated sugar, Kosher salt, and meyer lemon zest in a small saucepan. Heat over low heat, stirring frequently to dissolve the sugar. The mixture should steam, but not boil.

Add Lemon Juice & Chill

Turn off the heat and slowly stir in the Meyer lemon juice. Divide the mixture evenly among 4 to 6 ramekins, wine glasses, or glass coupes. Place in a Sub-Zero refrigerator and allow to set for at least 4 hours.

Prepare the Sugared Blueberries

While the possets are chilling, combine ¼ cup granulated sugar and water in a small saucepan. Bring to a boil over medium heat. Once the sugar is fully dissolved, remove the pan from heat and stir in the blueberries, coating them well with the syrup.

Using a slotted spoon, transfer the berries to a wire rack set over a baking sheet. Let dry at room temperature for 1 hour. When the berries are tacky, toss them with sugar to coat, then return to the rack to dry for another hour. (Berries can be prepared up to 1 day in advance and stored, covered, at room temperature.)

Garnish and Serve

Remove the possets from the Sub-Zero and garnish each with a few sugared blueberries and a fresh mint leaf.