Posset (n.) a cold dessert made from thickened cream
Lavender (n.) a small aromatic evergreen shrub of the mint family, with narrow leaves and bluish-purple flowers.
Oh, now doesn’t that sound just lovely? With Spring in full bloom and Mr. Bunny right around the corner, the perfect addition to your Easter dinner is this citrus and floral flavored dessert. Creamy, lemon-y, with just a hint of lavender make this dessert the perfect palate cleanser after dinner…or before if you’re able to sneak some! Not only is it DELISH but it is so easy to serve in whatever dishes you have available. We are partial to our grandmother’s teacups and mini pitchers, but you can use anything you like to serve your posset in!
Now let’s have a little lavender lesson, because we don’t want to accidentally serve our guests creamy perfume! Lavender can be used to add flavor or color to your recipe, dried or fresh form. Just remember to use only a 1/3 of the quantity of dried lavender flowers to fresh flowers. Lavender has quite the great love affair with dairy so adding it to posset, ice cream, or buttery frostings is always a good idea. It is also a great companion with lemon and honey, so we have definitely nailed all the love components in this recipe! The key to cooking with lavender is to experiment; start out with a small amount and add more as you go. It is always better to add more later, because you can’t take it out once you’ve put it in!
Now let’s get this Easter party started! First bring your cream and honey to a boil over medium-high heat. Continuously watch and stir the cream so that it does not burn or boil over, lowering the heat if need be. “Anyone who cooks with cream knows to never walk away from it on the stove”….walks away…cream boils over the entire stove and floor…not from experience or anything but when we say don’t walk away, we mean DON’T WALK AWAY! Once the mixture is boiling remove it from the stove and add the freshly squeezed lemon juice and stir.
This next part can be tricky depending upon what you are using for lavender. If you are using sprigs, just plop them right into the pot and stir gently until fully submerged. If you are using dried lavender place them into a small mesh strainer, cheese cloth, or tea ball and full submerge in the cream. Allow the lavender to steep 10-20 minutes, depending upon how lavendery…is that even a word…you like things to taste!
Once the lavender has steeped, remove and pour your mixture into miniature pitchers, teacups, ramekins, or whatever your heart fancies. Cover each posset and place the dishes on a cookie sheet in the fridge. Let chill for about 2 hours or until posset is set. The time will vary depending on how big or deep the dishes you used are. If you have time on your side, make this dessert the day before and let the flavors really meld in the fridge together overnight. But, if you are in a crunch, you can always pop them in the freezer for a half hour or so and they should set up nicely, just don’t forget them in there!
After your posset is perfectly set and are delicious little pots of cream, garnish them with some tiny lavender flowers or seeds. This little bit of color is the perfect addition to your Easter table décor! Now remember to wear some leggings, because although this dessert is the perfect meld of chilled fresh flavors you are literally eating cream! We know, we know not the healthiest but hey who said holidays were healthy! Sit back, dig in, and savor every bite you take!
Stop in before Easter and get any of these items found at Mint + Basil for 15% OFF!!! Good thru 4.16.17
XOXO – the M+B team
Whitney Wright: Kitchen Savant + Recipe Curator
Alyssa Vistad: Master of Documentation
Brynn Joki: Editor + Photography
Lilly Cristy: Photography + Avid Taste Tester
MINT + BASIL FRESH FINDS:
Copper & Wood Cake Platters
Copper Measuring Spoons
Wooden Citrus Juicer
Glass Spice Vial
Wooden Honey Dipper
Gold Serving Spoon
Glass Miniature Pitchers
Savannah Bee Company Tupelo Honey
Honey Lavender Posset:
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 2+ hours to chill
1 quart (4 cups) cream. (Heavy or regular whipping cream both will work)
½ cup honey
¼ cup freshly squeezed lemon juice
4-5 lavender sprigs (pesticide free) or culinary lavender buds
1. In medium saucepan, bring cream and honey to a boil over medium-high heat. Boil for 3 minutes
while stirring continuously. *Lower heat when needed to prevent boiling over*
2. Remove from stovetop and add lemon juice. Stir to combine.
3. Mix in lavender sprigs so they are fully submerged and allow them too steep for 10-20 minutes or to
desired taste. If using a form of dried lavender place in a small strainer, cheesecloth, or tea ball to steep.
4. Remove sprigs and pour mixture into ramekins (tea cups, other small serving dishes) Top with desired
décor such as tiny flowers, chia seeds, lavender seeds, etc.
5. Cover and chill for a minimum of 2 hours to set. It is best to let them chill overnight for the flavors to fully meld together. If you are in a time crunch, place them in the freezer for 30-40 minutes
*Dedicated to Whitney’s Auntie Pam for teaching her how to make wonderful desserts!*