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.
- 4 cups cream heavy
- 1/2 cup honey
- 1/3 cup lemon juice
- 1 tablespoon lime juice
- 1 teaspoon culinary lavender
- 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.
- Add all lemon and lime juice and stir.
- Mix in lavender so it is fully submerged and allow to steep for about 15 minutes.
- 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.
- 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!