Lemon-Lavender Posset
It has become a summer tradition here to serve this simple and refreshing dessert. I have so many requests for the recipe, I’ve decided to post it so that you can astonish your guests this summer with something that is so easy and delicious! It’s an old-fashioned, creamy English dessert made without any eggs or gelatin, which can be infused with any herb or citrus. Try using fresh thyme or rosemary instead of lavender and let me know how it comes out.
Lemon Lavender Posset
makes about 6, depending on your ramekins
2 1/4 c Heavy Cream
3/4 c sugar
1 T Lavender Flowers
-Bring to boil and let simmer for 2-3 minutes to slightly thicken the cream
1/2 c Lemon Juice
1 T lemon Zest
1/2 t vanilla extract
pinch salt
-Add the rest of the ingredients off of the heat, stir well, strain and pour into jars/ramekins. Let set in fridge at least 4 hours or overnight.
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