Lavender lemon posset is a classic British dessert that combines heavy cream, sugar, and lemon juice into a silky, custard-like treat. The magic happens when the acid from the lemon gently thickens the cream without any eggs or gelatin, creating a lush, spoonable texture. The floral note of lavender balances the bright, tart lemon, making this an elegant yet effortless dessert that feels both refined and comforting.
Ingredients
- 2 cups (480 ml) heavy cream (35% fat)
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon dried culinary lavender buds (or 2 tablespoons fresh)
- 3 tablespoons (45 ml) fresh lemon juice (about 1 large lemon), strained
- 1 teaspoon finely grated lemon zest (optional, for garnish)
- Edible lavender sprigs or extra buds, for garnish (optional)
Instructions
- In a medium saucepan, combine the heavy cream, sugar, and dried lavender. Heat over medium heat, stirring frequently, until the sugar is fully dissolved and the mixture is steaming but not boiling (about 175°F / 80°C). Do not let it boil hard, as it may curdle.
- Once the sugar is dissolved, remove the pan from the heat. Cover and let the lavender steep in the warm cream for 10 minutes to infuse its flavor.
- Strain the cream through a fine-mesh sieve into a large liquid measuring cup or bowl, pressing on the lavender to extract as much liquid as possible. Discard the spent buds. If you used fresh lavender, you may need to strain twice to remove all bits.
- Let the infused cream cool to about 140°F (60°C) – warm but not hot – for about 5 minutes. Stir in the lemon juice. The mixture will begin to thicken slightly; this is normal.
- Pour the mixture into six small ramekins, glasses, or teacups. Let them cool to room temperature, then cover each with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set like a soft custard.
- Before serving, let the possets sit at room temperature for 5–10 minutes to take off the chill. Garnish with a sprinkle of lemon zest and a few lavender buds if desired.
Tips
- Use fresh lemon juice, not bottled. Bottled juice often contains preservatives that can affect the setting. Freshly squeezed and strained lemon juice gives the best texture and flavor.
- Don’t skip the straining. Lavender buds can be gritty and overpowering if left in. Straining ensures a silky, smooth posset.
- Watch the heat. If the cream boils too vigorously, it can separate. Keep it at a gentle simmer, just until steam rises and small bubbles form around the edges.
- Adjust lavender to taste. Culinary lavender varies in strength. Start with 1 tablespoon; if you love a strong floral flavor, you can add an extra teaspoon, but be cautious – too much can make the dessert taste soapy.
Serving Suggestions
Serve the posset chilled in small glasses or ramekins. It pairs beautifully with shortbread cookies, biscotti, or a few fresh berries like raspberries or blueberries. For a touch of elegance, top with a dollop of lightly sweetened whipped cream and a tiny lavender sprig. It’s a perfect ending to a spring or summer dinner party.
Variations
- Lemon Thyme Possets: Replace the lavender with 2 sprigs of fresh lemon thyme (or 1 teaspoon dried). Steep as directed, then strain. The herb adds a subtle savory note.
- Rose-Lemon Possets: Add 1 teaspoon of rose water along with the lemon juice. Omit the lavender. Garnish with a dried rose petal.
- Vanilla-Bean Possets: Skip the lavender and add the seeds of half a vanilla bean (or 1 teaspoon vanilla extract) to the cream before heating. This yields a classic, comforting posset.
- Vegan Version: Use full-fat coconut cream (the solid part from a chilled can of coconut milk) in place of heavy cream. The setting time may be longer (6–8 hours), and the texture will be slightly different but still creamy.
Storage and Reheating
Possets are best served cold, so there’s no reheating involved. Store any leftovers in the refrigerator, covered, for up to 3 days. The texture may become slightly firmer over time; let them sit at room temperature for 10 minutes before serving to soften. Do not freeze possets, as the cream will separate and become grainy when thawed.
Frequently Asked Questions
Why is my posset not setting? The most common reason is that the cream wasn’t hot enough when the lemon juice was added, or the lemon juice wasn’t enough. Make sure the cream is warm (around 140°F / 60°C) and use fresh lemon juice. If it’s still runny after 4 hours, you can add a little more lemon juice (about 1 teaspoon) to the mixture, reheat gently, and chill again.
Can I use dried lavender from a craft store? No, only use culinary lavender that is labeled for food use. Craft lavender may be treated with chemicals or pesticides and is not safe to eat. Look for culinary-grade dried lavender in the spice aisle or online.
Can I make this with half-and-half instead of heavy cream? Half-and-half has a lower fat content, so it won’t thicken as well. The posset will be thinner and may not set properly. Stick with heavy cream (at least 35% fat) for the classic silky texture.
How far ahead can I make possets? You can make them up to 2 days in advance. Keep them covered in the refrigerator. They are a great make-ahead dessert for dinner parties because they need time to chill anyway.
Can I reduce the sugar? The sugar is essential for the texture and to balance the tartness of the lemon. Reducing it too much will result in a softer, less stable set and a more sour taste. You can try cutting it by 1–2 tablespoons, but the texture may be slightly softer.
Is it safe to eat if I’m pregnant? Yes, because the cream is heated and the lemon juice is added, there are no raw eggs. However, the dessert is high in fat and sugar, so enjoy it in moderation as part of a balanced diet.
Related
- Malva Pudding Origin & Classic Recipe
- Malva Pudding Premix: Easy South African Dessert
- Malva Pudding Recipe (Pick n Pay Style)
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