Treat your senses to our Lilac Honey Posset! This simple, floral dessert tastes divine and brings a hint of the medieval era to your modern table. The best part? It’s incredibly easy to make and requires just four ingredients.
Have you ever stumbled upon something so delightful that you wonder how you ever lived without it? That’s exactly how I felt when I discovered the posset. Until about a year ago, I had no idea what this dreamy dessert was. Then, a sweet friend shared her recipe, calling it her go-to dessert. I was hooked immediately. Just four ingredients? No tempering eggs or fussing with gelatin? Count me in!
Of course, I had to try it out. I made it for a dinner party that same week, and it was an instant hit. Now, I consider it one of my top entertaining tricks. Who knew a simple dessert could make me feel like a culinary genius?
Today, I’m thrilled to share my favorite version with you: Lilac Honey Posset. I know, lilac in a dessert might sound a bit unusual. My guests often do a double-take when I mention it. But once they take a bite, their skepticism melts away. The flavors are delicate, creamy, and refreshingly unique. It’s thick and custardy, but not like an egg custard, and definitely not like those wobbly gelatin desserts. It’s pure, simple elegance.
What is a Posset?
Originally, a posset was an English drink made from hot milk and honey, spiced and laced with ale or wine. It was all the rage in the Middle Ages, cherished as a remedy for colds, minor ailments, and even as a sleep aid. Fast forward to today, and the posset has evolved into a cold set dessert. Made with cream and lemon juice, it strikes the perfect balance of sweet-tart flavor, with a thick, lush consistency and a very delicious lemon tart flavor.
Lilac Honey Posset Recipe
Makes about 8 portions
Ingredients:
- 5 ⅓ cups cream (heavy or regular whipping cream both work)
- ⅔ cup honey
- ½ cup lemon juice
- 2 ⅔ cups fresh lilac blossoms (stems removed; if using lavender, just ⅔ cup!)
- A pinch of salt & cardamom (if you’re feeling fancy)
Instructions:
Night Before:
- Infuse the Cream:
- Remove stems from half of your lilac blossoms.
- Warm some cream to just above room temperature, then soak the blossoms in it.
- Let it cool and infuse overnight. (In a rush? Gently warm on the lowest heat for no more than an hour, then remove from heat.)
- Strain the lilacs from the cream before using.
Next Day:
- Prepare the Lilacs:
- Remove the petals from the rest of your blossoms. (Freshness matters, so keep them as fresh as possible!)
- Mix and Heat:
- Combine honey and cream in a saucepan. Heat to a gentle boil over medium-high heat, stirring to mix well. Look for light bubbles, not a heavy boil, to avoid spoiling the cream.
- Reduce to a simmer for 3 minutes, stirring continuously.
- Add lemon juice and stir some more.
- Infuse and Strain:
- Remove from heat and let it cool slightly.
- Mix in the remaining half of your blossoms. Allow them to infuse for ten minutes.
- Strain off the flowers.
- Chill and Set:
- Pour the cream mixture into small jars or ramekins. Cover tightly.
- Chill overnight (or at least 4 hours). For best results, let it set for 24 hours.
- In a hurry? Pop them in the freezer for 30-40 minutes, but they set best with more time.
