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Lilac Honey Posset
Lilac Honey Posset is a traditional British recipe for a dessert of cream flavoured with honey, lemon juice and lilac blossoms. The full recipe is presented here and I hope you enjoy this classic British version of: Lilac Honey Posset.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Additional Time:
(+over-night infusing and chilling)
Serves:
6
Rating: 
Tags : Vegetarian RecipesDessert RecipesBritish Recipes
Lilac flowers are wonderful and aromatic... and, yes, they are edible too! It's lilac season here and there seems to be lilac trees in flower everywhere I turn, so time to make some delectable lilac-based recipes.
Ingredients:
1l (4 cups) double cream
125ml (1/2 cup) honey
125ml (1/2 cup) lemon juice
500ml (2 cups) lilac blossoms (all stems removed) [about 30g by weight]
small pinch of salt
Method:
The night before, remove all the stems from half lilac blossoms. Warm about 500ml (2 cups) cream to just above room temperature. Put the de-stemmed lilac blossoms in a bowl, pour over the cream and stir to combine. Transfer to your refrigerator and set aside to infuse over night.
The following day, pass the lilac infusion through a fine-meshed sieve. Press down on the flowers to extract as much flavour as possible. Discard the flowers, retaining the cream.
Remove the stems from the remaining lilac petals and set aside.
Mix together the honey and all the cream together in a saucepan, heat to a gentle boil over medium-high heat. Stir to make sure honey and cream are well combined. You want a gentle boil only, just a few light bubbles around the edges of the pan. A heavy boil will spoil the cream!
Reduce to a simmer and cook 3 minutes, stirring constantly during this time. Now add the lemon juice and stir some more.
Take off the heat and set aside to cool slightly before mixing in the remaining lilac blossoms. Allow these to infuse for 10 minutes. Then pass the mixture through a fine-meshed sieve to strain off the flowers. Divide the cream mixture between six ramekins.
Cover tightly and chill overnight (or at least 4 hours). Serve topped with a few lilac flowers.
