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
Servings: 6
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.