Lavender Posset (English lemon dessert)
Lemon dessert with lavender
Ingredients
- 960 ml liquid whipping cream
- 180 g light liquid honey (blossom honey),
- 70 ml freshly squeezed lemon juice
- 1 tbsp freshly squeezed lime juice
- 6-7 pesticide-free lavender sprigs (otherwise treated sprigs are also fine)
Method
- In a medium saucepan, bring the cream and honey to a boil over medium heat. Stir constantly until the honey is completely dissolved.
- Cook for 3 minutes, stirring constantly. You may need to reduce the heat to prevent boil-over.
- Remove from heat. Add all the lemon and lime juice and stir.
- Add the lavender sprigs so that they are completely covered, and let it steep for 10-20 minutes, depending on how strong you want the lavender scent to be.
- Remove the twigs and pour the mixture into glasses or bowls. Garnish with a few lavender blossoms.
- Cover tightly with cling film and chill in the refrigerator for at least 2 hours, preferably overnight. Serve.
Lemon Posset is a creamy British dessert. The fruity acidity of lemon and lime meets the delicate sweetness of honey and is perfectly rounded off by the floral note of lavender.
- 960 ml
- 180 g
- 70 ml
1 THE
pesticide-free lavender sprigs (otherwise treated sprigs are also fine)
Cook for 3 minutes, stirring constantly. Reduce heat if necessary to prevent boil-over.
to prevent.
Add the lavender sprigs so that they are completely covered, and let them steep for 10-20 minutes, depending on the type of lavender.
how strong the lavender scent should be.
Cover tightly with cling film and refrigerate for at least 2 hours, preferably overnight.
Serve.
