Up until about a year back, I had never known about a posset. A sweet companion imparted her formula to me as her most made pastry and I was quickly so captivated… only 4 fixings and no treating eggs or upsetting gelatin?!
My advantage had been completely crested and I made it that week for an evening gathering. I presently consider this one of my most noteworthy engaging ranges of abilities as well!
Today I'm imparting to you my preferred adaptation of this dish… .lavender nectar posset. My visitors are constantly somewhat lost by lavender appearing in their sweet yet when they taste it, everything is correct again on the planet.
The flavors here are fragile, rich, complicated, refreshingly extraordinary to the sense of taste. The dish is thick and custardy yet not in the manner an egg custard is and not at all like a gelatin based sweet. Its effortlessness is a wondrous thing.
- 4 cups cream (heavy or regular whipping cream both work)
- 1/2 cup honey
- 1/3 cup lemon juice
- Juice of 1/2 lime about 1 tablespoon juice
- 4-5 lavender sprigs be sure they are not sprayed with pesticides
Instructions
- In a medium saucepan bring cream and honey to boil over medium-high heat. Stir continually until honey is fully combined. Boil for 3 full minutes stirring continually. You may need to lower heat to prevent boiling over. Remove from stovetop.
- All lemon and lime juice and stir.
- Mix in lavender sprigs so they are fully submerged and allow to steep for 10-20 minutes (to intensity of lavender flavor desired).
- Remove sprigs and pour into ramekins. Top with a few tiny flowers.
- Cover tightly with plastic wrap and chill, minimum of 2 hours. You can also pop them in the freezer for 30-40 minutes if you are running late and they will be decently set, but I prefer overnight to let the flavors meld.
Read more our recipe Gluten Free Brown Sugar Shortbread Cookies #desserts #cakerecipe #chocolate #fingerfood #easy
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