I made these Lemon and Lavender Possets for my daughter’s 8th birthday party. I must confess I had never heard of possets before, but when I read the recipe, I knew I HAD to make them. It’s an English dessert that I thought would work well for the High Tea theme of the party. Possets are quite similar to panna cotta, but they do not contain gelatin, which makes it a great option for all my vegetarian friends. The final result is something in between a mousse and a panna cotta: creamy and silky. I wanted to make something lemony to include in the buffet menu and these were soooo easy to make and so delicious. Besides, it takes all of 5 minutes to make them. I have been experimenting with new flavours as well and I will share my results soon on the blog. So stay tuned.
Lemon and Lavender Possets
Lemon and Lavender Possets - a quick and delicious creamy dessert.
- 600 ml – 2 ½ cups double cream
- 8 tbsp lavender sugar
- 140 ml – ½ cup + 1 tbsp lemon juice
- Zest of ½ lemon
Put the double cream and lavender sugar in a saucepan over a medium heat. Bring to the boil, then simmer for 2 or 3 minutes, stirring constantly.
Remove the pan from the heat and stir in the lemon zest and juice.
Chill in the fridge for at least 2 hours or until set.
Double cream is thick cream that contains about 45-48% of fat. Even though it is thick, it does not contain thickening agents or gelatin.