LAVENDER HONEY POSSET: THE EASIEST ENTERTAINING DESSERT YOU’VE NEVER HEARD OF #DESSERT #HONEY
This nectar posset formula is my go to engaging pastry since they require no extraordinary fixings, can be made ahead and they look so extravagant! We won't tell anybody how madly basic they are.
Up until about a year back, I had never known about a posset. A sweet companion imparted her formula to me as her most made pastry and I was quickly so charmed… only 4 fixings and no treating eggs or disturbing gelatin?!
My advantage had been altogether crested and I made it that week for an evening gathering. I currently consider this one of my most prominent engaging ranges of abilities as well!
Today I'm offering to you my preferred rendition of this dish… .lavender nectar posset. My visitors are consistently a little lost by lavender appearing in their treat yet when they taste it, everything is correct again on the planet.
The flavors here are fragile, rich, multifaceted, refreshingly extraordinary to the sense of taste. The dish is thick and custardy however not in the manner an egg custard is and not at all like a gelatin based treat. Its straightforwardness is a wondrous thing.
INGREDIENTS
4 cups cream (heavy or regular whipping cream both work)
1/2 cup honey
1/3 cup lemon juice
Juice of 1/2 lime about 1 tablespoon juice
4-5 lavender sprigs be sure they are not sprayed with pesticides
INSTRUCTIONS
- In a medium saucepan bring cream and honey to boil over medium-high heat. Stir continually until honey is fully combined. Boil for 3 full minutes stirring continually. You may need to lower heat to prevent boiling over. Remove from stovetop.
- All lemon and lime juice and stir.
- Mix in lavender sprigs so they are fully submerged and allow to steep for 10-20 minutes (to intensity of lavender flavor desired).
- Remove sprigs and pour into ramekins. Top with a few tiny flowers.
- Cover tightly with plastic wrap and chill, minimum of 2 hours. You can also pop them in the freezer for 30-40 minutes if you are running late and they will be decently set, but I prefer overnight to let the flavors meld.
For more detail: http://bit.ly/2YND7qb
