Lavender Honey Posset Recipe

Posset is a British creation, defined as a cold dessert made from thickened cream, typically flavored with lemon. I chose to use a lavender version since I wanted you use the lavender from our garden {summer garden updates.}

Last week I shared how to infuse ice cube stirrers with lavender. I continue my quest to use all the lavender harvested from the garden, and this dessert was the perfect foil.

I cannot take the credit for this delicious dessert, since I stumbled upon it on Pinterest, and Dani @ theadventurebite, was the inspiration behind this amazing dessert. We, Miss M who is my sous chef and I, made it together. We were instantly hooked and had to make it again.

Like I mentioned before, it’s super easy to make, but it tastes way more sophisticated than it is. This lavender honey posset recipe is a make ahead dessert, which requires chilling in the refrigerator for a few hours or overnight, making it a perfect dessert for entertaining.

recipe for lavender honey posset

The dessert does not take long at all to prepare. The chilling is the longest portion of the process, which frees you up to do other things.

This yields around 10 servings for the glass compotes I used. Depending on the vessel you choose to serve these in you could yield more or less. So the yield could range from 8 to 12 depending on your container.

At first I was worried we served too much in our glass dishes, but the dessert is so light and creamy one cannot stop eating it. Every single one of our guests ate the whole thing. Lavender and all, which surprised me since I thought some folks might remove the lavender. Don’t get me wrong, I love the flavor, but I understand if it’s not everyone’s cup of tea. It’s a very distinct flavor,

ingredients

• 4 cups heavy cream
• 1/2 cup honey
• 1/3 cup lemon juice
• 1 T lime juice
• 5-6 sprigs of lavender
• more fresh lavender as garnish

directions

1. Bring heavy cream and honey to a boil and simmer at a rolling boil for about 3 minutes; stir frequently ensuring the honey fully dissolves.
2. Take off stove and add citrus juices, mixing well; add lavender sprigs and let steep for 20 minutes.
3. Remove lavender stems and divide evenly into serving dishes.
4. Garnish with additional lavender.
5. Enjoy – Bon Appetite!

posset dessert details

The posset is an interesting creation with a sublime texture. It’s closest to a panna cotta, which is an Italian dessert. The main difference is that gelatin is used to set the panna cotta. With the posset it’s the chemical reaction of the citrus with the cream which sets it. I was worried about it curdling, but instead it sets to this beautiful creamy wonderfulness called posset.

It’s also much smoother and softer than a custard, which I gather is also due to the lack of eggs or a starchy thickening agent. The origins of the posset was actually a hot beverage curdled with malt or wine, which was used as a remedy. That sounds awful to me, but trust me, the dessert version is incredible.

This is a great dessert, which transcends the seasons. The traditional posset is made with cream, citrus and sugar. I like the substitution of honey versus sugar as the sweetener. It’s a subtle flavor, and I believe a healthier alternative.

lavender in the lavender honey posset recipe is everything!

I love the scent if lavender, and I know it has many healing properties, but I wouldn’t necessarily think of eating it. This has changed my mind. I will be trying other recipes using fresh lavender from the garden. I actually have a final lavender post coming soon to wrap up all the lavender goodness we enjoyed this year.

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The longer you steep the lavender in the cream the stronger the lavender flavor comes through. So if you want less intensity maybe only allow ten minutes. I recommend steeping for 20 minutes if you want the lavender to really come through. I found it was a perfect balance between the lavender and lemon, with a tinge of sweetness from the honey.

The lavender garnish adds another layer of flavor. Miss M chose to make a couple of different designs on top. I prefer when the lavender buds are spread through-out the top rather than grouped together since it spreads the intensity of the flavor.

Let me know if you decide to try this dessert. You will not be disappointed. I will be trying other flavor combinations since it’s so easy to make. Bon Appetite!

“Dessert is an opportunity to make something beautiful as well as delicious.”

Roland Mesnier