Honey Lilac Posset

Honey Lilac Posset

Dating back to the middle ages, the posset is making a comeback. Like a custard crossed with a pudding, it’s perfect when you want to whip up a special dessert with minimal effort. It’s made with three ingredients, honey, lilac-infused cream and lemon juice. - Gather Victoria
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: Flowers, Honey, Lemon, Lilac, Posset
Servings: 6
Author: Danielle Prohom Olson - gathervictoria.com

Ingredients

  • 4 Cups cream (heavy or regular whipping cream both work)
  • 1/2 cup honey
  • 1/2 cup lemon juice
  • 2 cups cups fresh lilac blossoms (be sure to remove all stems, especially from the Lilac & Elderflower…and if you’re using lavender, you’ll need just half a cup!)
  • wee pinch of salt & cardamom (if you’re so inclined)

Instructions

Night Before

  • Remove all stems from your half of your lilac blossoms. Soak these in cream overnight or at least 4 hours. You can also gently warm on a warming burner.
  • Strain lilacs from cream before using.

Next Day

  • Remove the rest of the petals of the rest of your blossoms. (You could do all the petals at once but I like to keep the blossoms as fresh as possible.)
  • Mix honey and cream together, heat to a gentle boil over medium-high heat. Stir to make sure honey and cream are well combined. You do not want a roiling boil – just a few light bubbles. A heavy boil will spoil the cream!
  • Reduce to a simmer for 3 minutes, and keep stirring! Then add lemon juice and stir some more.
  • Remove from heat, let cool slightly, and then mix in the other half of your blossoms. Allow to infuse for ten minutes.
  • Strain off flowers and pour your cream mixture into small jars or ramekins.
  • Cover tightly and chill overnight (or at least 4 hours).
  • Some say you can stick in the freezer for 30-40 minutes (if you’re in rush to sample your just desserts) but we’ve both found they won’t decently set unless left for 24 hrs.