Recipe by Nikki Bidun and Olivia Acosta
Start to Finish: 40 minutes (plus 3 hours for chilling)
2 cups heavy cream
2/3 cup sugar
1 tbsp. lemon zest plus 6 tbsp. juice (from 2 lemons)
1 1/2 cups fresh blueberries
1. In a medium saucepan, bring the cream, sugar, and lemon zest to a boil, stirring until the sugar dissolves, 8 to 10 minutes. Remove from heat. Stir in the lemon juice. Let cool slightly, about 20 minutes.
2. Strain the cream into a medium bowl or small pitcher. Divide evenly among six 4-oz. ramekins or bowls. Refrigerate, uncovered, until set, about 3 hours. Let sit for 10 minutes at room temperature. Top the possets with the blueberries.