Lemon posset with honey and lavender
Lemon posset with honey and lavender is definitely one of those very interesting desserts to try. So super easy and brought to the next level by the lavender infusion!
If you are not a big fan of lavender you can skip this step completely because posset really is just a cream, sugar and lemon juice. If you are a fan however, keep it in and also try the homemade lavender ice cream!
What is a posset?
Posset is an old-time English dessert which is supposed to taste somewhere between a lemon mousse and a lemon curd. To me it tastes like a very rich and creamy lemon yogurt with a sprinkle of lavender. Fancy yogurt if you will! Yogurt doesn’t sound fancy at all but this one is for sure.
As I mentioned this dessert is quite rich so definitely one of those where quantity is slightly against you. It reminds me of French dessert masterpieces – takes a while to find them on your plate but once you do they taste divine and a couple of spoonfuls is perfectly enough. I’d definitely recommend to serve the posset is small size containers. It will be plenty of flavour!
Adjustments to this recipe
I seem to put honey everywhere and lemon posset with honey and lavender is no different. I used organic one instead of the recommended caster sugar.
I also infused the cream with dried lavender (similarly to infusing the milk with cinnamon in hot chocolate parisian style recipe) to add it’s distinct flavour and fragrance. Posset preparation is a bit like making the lavender ice cream base.
Quick and easy dessert
This dessert covers everything I love – cream, lemons, honey and of course – lavender which I fell in love with and now use in the kitchen for both sweet and savoury dishes.
In fact – this is it! The entire ingredients list. Quick, cheap and so tasty! Ideal hygge dessert perfect to treat yourself or the little ones on a chilly family day in. Or are you a stay at home mommy finally having some grown up coming over? This is the easiest dessert to make for your friends if you have too much to do!
How to make Honey Lavender Posset
Preparation time: 20 minutes
Serves: 4/5 (depending on the size if your serving containers)
- 600g (21oz) of heavy double cream (whipping cream also worked, any cream with fat content above 31%)
- 3 generous tbl spoons of honey (or 130g of caster sugar)
- 3 small lemons (juice only, a sprinkle of grated peel to decorate the top)
- 1 tbl spoon of edible dried lavender buds
- Optional: some fresh lavender flowers for decoration
Pour the cream into a saucepan and bring to boil over high heat. When the cream begins to boil bring the heat down to low/medium and add a tbl spoon of dried lavender. Allow to simmer for 5 – 10 minutes so the lavender releases the essence into the cream.
Remove the saucepan from the heat and add honey and lemon juice while the cream is still hot. Pour the mixture into your serving containers and allow to cool down before placing into a fridge to set over night.
In a hurry you may want to serve the dessert faster so it can be placed in a freezer for an hour. However, you may find the lemon flavour a bit sharp then. Leaving the dessert over night helps to make the lemon flavour more subtle, the sweetness on the other side comes out with time.