Floral honey posset is an easy and elegant spring dessert flavoured with the flower of your choice!
You must have at least one flower-scented dessert for your May Day feast! And this floral honey posset is one of my favourites. The super simple but elegant posset is a blank canvas just begging for floral aromatics. This cream based dessert is made by using lemon juice to curdle, or set, the honey-sweetened cream making it nearly fool-proof.
Posset has been around in England since the Middle Ages where it was originally a hot drink made by curdling cream with wine or ale. Used as a remedy for minor illnesses or as a sleep aid, posset eventually disappeared from history. In the nineteenth century possets were revived into the sweet and tart creamy dessert we know today. Pick your favourite flower and make this delightful dessert today!
Ingredients List
Heavy cream: Use a 33% heavy whipping cream.
Honey: Honey is an ideal sweetener in these delicately scented floral possets. I like to get my honey from local honey farm Campbell’s Gold. My favourite kinds are alfalfa and clover.
Lemon juice: The lemon juice in this recipe is necessary to set the cream.
Florals: You have several choices when it comes to flavouring these floral possets. Dried chamomile flowers and lavender buds are perfect for steeping into the cream. Rosewater is a great way to add a delicate rose aroma. Fresh lilacs are another option when they are in season.
How to make Floral Honey Possets
Cook the cream
In a medium saucepan combine the heavy cream and honey. Place over medium high heat and bring to a boil. Stir until the honey is melted. Boil the cream for 3 minutes, stirring so that it doesn’t scorch. Do not leave the cream unattended as it can easily boil over.
Infuse the florals
After boiling for 3 minutes, turn off the heat. Add the lemon juice and dried florals of your choice. Stir together, cover, and let steep for 20 minutes. Strain through a wine mesh strainer.
Divide the cream between individual ramekins or parfait glasses. Allow to cool before covering with film. Chill overnight or for at least 8 hours until completely set. Garnish with flowers if desired and enjoy!
Complete Your May Day Menu
This floral honey posset is the perfect way to end your May Day menu:
- Start with Fried Goat Cheese Balls with Honey and Dandelion Pesto Twists with Baked Camembert
- Serve with floral cocktails: Sweet Woodruff Cocktail or the May Queen Floral Cocktail
- Entrée of Tarragon Vermouth Roast Chicken with Smashed Potato Salad
Floral Honey Posset
Ingredients
- 4 cups heavy cream
- ½ cup honey
- ⅓ cup lemon juice
Optional Florals
- ¼ cup dried chamomile flowers
- or
- 3 tbsp dried lavender buds
- or
- 1 tbsp rosewater
- or
- ¼ cup elderflower cordial
Instructions
- In a medium saucepan combine the heavy cream and honey. Place over medium high heat and bring to a boil, stirring until the honey is melted. Boil the cream for 3 minutes, stirring so that it doesn't scorch. Do not leave the cream unattended as it can easily boil over.
- After boiling for 3 minutes, turn off the heat. Add the lemon juice and floral flavouring of your choice. If using dried florals, stir together, cover, and let steep for 20 minutes. Strain through a wine mesh strainer.
- Divide the cream between individual ramekins or parfait glasses. Allow to cool before covering with film. Chill overnight or for at least 8 hours until completely set. Garnish with flowers if desired and enjoy!