I created these lemon possets for Coyuchi, for a simple summer solstice table. A posset is one of the easiest desserts there is — just a few ingredients, made ahead and chilled until set. The cream is steeped with a little lavender, lightly floral and lovely with the lemon. I’ve served them in hollowed lemon halves, though small glasses or ramekins work just as well, a beautiful finish to a dinner party or warm nights with friends.
Lavender Lemon Possets
Description
Serves 6–8
Ingredients
400ml (generous 1½ cups) heavy cream
1½ tsp dried lavender
100g (½ cup) granulated sugar
Zest of 1 lemon
90ml (⅓ cup) fresh lemon juice
For lemon boats (optional) 4 large lemons, halved lengthwise and hollowed
Instructions
Instructions
- Combine the cream, sugar, and lemon zest in a heavy saucepan. Bring to a gentle boil over medium-high heat, stirring to dissolve the sugar.
- Reduce the heat slightly and simmer for 3–4 minutes, stirring occasionally.
- Pull off the heat and stir in the lavender. Cover and steep for 10 minutes.
- Strain through a fine mesh sieve into a measuring cup with a spout. Stir in the lemon juice.
- Pour into hollowed lemon halves, small glasses, or ramekins. If using lemon halves, set them on a flat tray so they stay level.
- Refrigerate for at least 4 hours, or overnight, until set.
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