Light and Decadent Honey Lavender Posset


I love having the chance to create elaborate (ish) meals. These are typically dishes that I don’t have time to make normally or they are too big for just Keltin and me. This recipe was dessert for a meal like that.

The Full Menu

Appetizer: Mixed Green Salad with Radish and Carrots

Entrée: Air-Fryer Salmon toped with Cilantro Pesto with Herbed Coated Crispy Smashed Potatoes and Honey-Garlic Roasted Carrots

Dessert: Honey Lavender Posset paired with Ambrosia, a Dessert Wine from Somerset Ridge Winery in Kansas

Note on the wine: We were in Kansas when I found this wine and it is always best to buy local. This dessert wine wasn’t too sweet and paired well with the delicate flavors of the posset.

I found this Honey Lavender Posset recipe through Hill Country Lavender out of Blanco, TX. They have some fantastic recipes.


  • 4 cups cream heavy
  • 1/2 cup honey
  • 1/3 cup lemon juice
  • 1 tablespoon lime juice
  • 1 teaspoon culinary lavender


  1. In a medium saucepan bring cream and honey to boil over medium-high heat. Stir continually until honey is fully combined. Once it is boiling reduce heat and boil for 3 full minutes stirring continually. Remove from stovetop. Make sure not to scorch the cream.
  2. Add all lemon and lime juice and stir.
  3. Mix in lavender so it is fully submerged and allow to steep for about 15 minutes.
  4. Using a metal sieve strain out lavender and pour into ramekins. Top with a few tiny fresh flowers if desired. I didn’t have any fresh flowers available at the time.
  5. Cover tightly with plastic wrap and chill overnight.

This was the first time I had ever made this recipe and I was super nervous that I would burn the cream or that the posset wouldn’t set but the recipe turned out perfectly. It has a delicate floral flavor with just the right amount of sweetness. This is a recipe I can’t wait to make again. Have you ever made a recipe like this? Let me know in the comments! Happy cooking!

Other Hill Country Lavender Recipes:

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