Lemon Posset Recipe
Delicious and simple dessert infused with honey and lavender
Lemon posset recipe with honey and lavender is definitely one of those really interesting desserts to try. It is so simple to make and elevated with delicious lavender infusion. The lavender is optional however, so if you’re not a fan you can skip this completely. Posset really is just a cream, sugar and some lemon juice. For those who are fans of adding lavender tho – try the delicious homemade lavender ice cream! And if you want to be even more creative when it comes to edible flowers, enjoy the homemade flower biscuits and easy floral cookies recipes too!
What is lemon posset dessert?
Posset is an old-time English dessert recipe 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 cheesecake (I know!) with a sprinkle of lavender. Or a rich fancy yogurt if you will. Yogurt doesn’t sound fancy at all but this one is for sure. I really love simple but adventurous recipes so for me this is a win. Try and see for yourself – here is your lemon posset recipe.
Don’t miss more homemade recipes to try:
- Healthy Granola Bars Recipe
- Homemade Raspberry Cheesecake Recipe
- Easy Homemade Bread
- Lilac White Chocolate
- Homemade Carrot Cake
- Kir Royale Cocktail
Lavender Posset Recipe
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 mature, the sweetness on the other side comes out with time. It’s a perfect combination.
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