lavender lemon posset
If you have a few lemons and some heavy cream you’re already most of the way to making these lavender lemon possets. They’re creamy, tart, lightly floral, and somehow set into this silky dessert without eggs, gelatin, or baking. Serve them in ramekins or hollowed out lemon halves if you want to make them a little extra cute.
What is posset?
Posset is a simple British dessert made by simmering cream and sugar, then adding citrus juice to make it set. The acid reacts with the proteins in the cream thickening it into something somewhere between custard and pudding without needing eggs, gelatin, or cornstarch.
The history of posset
Posset has been around in Britain since the Middle Ages. Early possets were warm drinks made by adding wine or ale to sweetened and spiced milk or cream, causing the dairy to curdle and separate. By the 16th and 17th centuries they were commonly served as comforting bedtime drinks and even made an appearance in Shakespeares Macbeth. Overtime the drink fell out of fashion but the name stuck around eventually becoming associated with the smooth chilled citrus and cream dessert we call posset today.
The science behind posset
The cool thing about posset is that it sets without eggs, gelatin, or starch. When lemon juice is added to the hot cream its acid lowers the pH and causes the milk proteins to lose some of their usual stability and come together thickening the cream. Simmering the cream beforehand also removes some water and concentrates the fat and proteins helping create that rich, silky texture. Once chilled everything firms up turning a few basic ingredients into a surprisingly sturdy little dessert.
Culinary lavender vs. decorative lavender
Culinary lavender is grown and processed specifically for eating without pesticides or treatments that aren’t intended for food. It also tends to come from varieties chosen for sweeter, softer flavor with English lavender being the most common one. Decorative lavender may be perfectly edible as a plant but unless it’s labeled for culinary use you don’t really know what it was treated with.
Posset in Shakespeare
Posset even makes an appearance in Shakespeares Macbeth. While King Duncan sleeps at Macbeths castle, Lady Macbeth drugs the guards possets so they pass out giving Macbeth the opportunity to murder the king and frame the guards for it. At the time posset was a warm drink made with milk and alcohol usually served before bed so Shakespeares audience would have immediately understood why the guards were drinking it.
Posset vs. panna cotta
Posset and panna cotta look similar in the ramekin but set in completely different ways. Panna cotta is an Italian dessert that relies on gelatin to turn sweetened cream into a soft custard while posset needs no gelatin at all. Instead the acid from citrus juice interacts with the proteins in the cream and causes it to thicken. Panna cotta tends to be lighter and more delicate while posset is richer and a little more dense.
How to make lavender lemon posset?
If filling the lemon rinds, cut the lemons length wise and hollow them out with a spoon without piercing the rind. Set the hollow halves snugly in upside down cupcake tins so they stay upright.
Bring the heavy cream to a gentle boil in a small pot. Turn the heat down to medium low and stir in the sugar and lavender buds and simmer for 3-5 minutes. Then turn off the heat and steep for 10 minutes.
Strain through a fine sieve and discard the solids. Stir in the salt and lemon juice.
Fill the lemon rinds or ramekins with the posset, then refrigerate for at least 4 hours or until completely set.
Garnish with lemon zest and lavender buds.
Tips
Stir in the lemon juice after straining the lavender. The acidity is what thickens and sets the cream.
Use fresh lemon juice. Bottled juice can have a harsher flavor and isn’t ideal for something this simple.
Don’t panic if it looks fairly liquid when poured, it will thicken substantially as it chills.
Chill for at least 4 hours, overnight is ideal.