Easy-peasy, lemon (and lime) squeezy! I had often had possets of varying flavours over the years, but couldn’t believe something so sumptuous and decadently naughty could be so easy! It’s basically boiling cream with your flavour of choice – it takes your full attention but only for a maximum of 10 minutes of your day.
I was having some dear pals for dinner and wanted to use some dried lavender – I had bought some for a recipe yonks ago and I was sent bags, and bags of the stuff – and this seemed like a perfect opportunity to try something new, and luckily for me it paid off. Even if I do say so myself, it was bloody delicious and I spied one of my pals licking her glass clean! Heaven.
I had also made some cinder toffee to go with it and it added a great texture contrast, and that’s a good thing. Apparently.
Change the flavours, give it a go. Be adventurous.
Ingredients. Makes enough for 6, depending how greedy you are…
· 500ml Double Cream
· 125ml Runny Honey
· 80ml Lemon Juice
· Juice of half a Lime
· 4-5 lavender sprigs. I used dried, and just upped the amount. Depending on taste preference
Instructions
1. 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.
2. Remove from heat.
3. Add the lemon and lime juices and stir.
4. Mix in the lavender sprigs so they are fully submerged and allow to steep for 10-20 minutes (to intensity of lavender flavour desired).
5. Remove sprigs and pour into ramekins. Top with a few tiny flowers. You can strain the mixture to remove the dried lavender, not that pleasant to chew on!
6. Cover tightly with cling-film and chill for a minimum of 2 hours but best overnight to help the flavours develop.
7. Devour!
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