If you know me then you know that I’m not one to take the simple path, the obvious, or the easy. And when it comes to baking I’m usually the same way. So when I came across this Lavender Posset and realized how incredibly simple the ingredients and the process was…I was warey. But I was wrong to worry. This decedent, savory, yet sweet dessert is a dream to make and believe when I say it really impresses a crowd.
This recipe originates from HERE
The hardest part about this recipe was finding the Lavender but if you’re lucky enough to own a plant or have a friendly neighbour who wouldn’t mind you snagging a few sprigs then this dessert is a dream to make. (just make sure there’s no pesticide on your Lavender!)
So, with no further ado, here’s what you’ll need to make this beautiful, yet simple, Lavender Posset!
4 cups heavy cream
1/2 cup honey
1/3 cup lemon juice
Juice of 1/2 Lime, about 1 tablespoon
4-5 sprigs lavender (make sure it’s pesticide free)
1)In a medium saucepan bring cream and honey to boil over medium-high heat. Stir continually until honey is fully combined. Boil for 3 full minutes stirring continually. You may need to lower heat to prevent boiling over. Remove from stovetop.
2) Add lemon and lime juice and stir.
3) Mix in lavender sprigs so they are fully submerged and allow to steep for 10-20 minutes (to intensity of lavender flavor desired).
4) Remove sprigs and pour into ramekins. Top with a few tiny flowers.
5) Cover tightly with plastic wrap and chill, minimum of 2 hours. You can also pop them in the freezer for 30-40 minutes if you are running late and they will be decently set, but I prefer overnight to let the flavors meld.