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Wednesday, October 19, 2016

Honey Lavender Posset

I'm not sure why it has taken so long for this British dessert to show up in USA. Maybe I just wasn't paying attention. Consider making it a part of your repertoire because there are few easier or more impressive ways to end to a meal.

If lavender isn't your favorite flavor, visit this recipe:  Lemon Posset.


Honey Lavender Posset

Serves 8-10

4 c heavy cream
1/2 c 100% honey (the better your honey, the better the dessert will taste)
1/2 c lemon juice
1 T lime juice
4-5 culinary lavender sprigs or 1 teas lavender buds
more honey to drizzle on top

Place the cream and honey in a large, heavy saucepan and bring to a boil over medium-high heat, stirring constantly. When the honey is incorporated continue to boil, stirring constantly, for three minutes. Lower heat if the mixture threatens to boil over. Remove from heat. Stir in the lemon and lime juices. Drop the lavender into the mixture so it is fully submerged and allow to steep 10-20 minutes until you like the level of lavender flavor.

Strain mixture and pour into ramekins. Allow to cool on counter. Cover with plastic and place in the refrigerator to cool at least 2 hours. (Apparently, if you are in rush, these can be placed in the freezer for 40 minutes to set, but you'll get a better blend of flavors if they take longer to cool down.

Remove from fridge 5-10 minutes before serving and pass flavorful honey to drizzle on top.

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