Lavender Lemon Posset
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
A refreshing lavender lemon posset recipe made with cream, lemon juice, sugar, and dried lavender. This lavender spin on a traditional British posset requires just a few minutes of prep time, a handful of ingredients, and a few hours to set in the fridge. As it chills, a chemical reaction between the acid and the dairy creates a spoonable, pudding-like consistency, no thickening agents required. The result? A light, lavender and citrus dessert perfect for capping off a summer meal.
What Inspired Me to Create a Lavender Lemon Posset Recipe?
When I moved to England back in 2019 to study at Le Cordon Bleu, I discovered an entire new world of desserts: clotted cream fudge, rocky road, bourbon biscuits, Eton Mess, and lemon posset, a chilled dessert made of double cream, sugar and fresh lemon juice. For this version, I’ve infused the cream with culinary dried lavender (the same technique I use to make my lavender ice cream and lavender whipped cream) before combining it with the lemon juice and zest to create a unique, lavender-lemon spin on a staple of British summertime.
Key Ingredients
- Cream – The traditional British posset contains double cream, but if you’re in the US or another country where double cream is not widely available, you can substitute whipping cream (heavy cream) instead. I’ve tested this recipe both ways. Note that this recipe will not work with plant milk, because it lacks the milk casein proteins that react with the lemon juice and cause the posset to coagulate.
- Dried Lavender – Choose a dried lavender clearly marked as culinary, edible, or food grade. (Read the label carefully, since some dried flowers are intended for scent or craft projects only, and are not suitable for human consumption.) You’ll have plenty of lavender left over, so save it to make some of my other lavender. recipes like lavender sugar cubes, lavender marshmallows, lavender shortbread biscuits, or lavender hot chocolate with lavender whipped cream.
- Granulated Sugar – Sugar adds sweetness to contrast with the acidity of the lemon juice, and prevents the posset from turning into curds. Do not reduce the amount of sugar, or the chemical reaction might not work properly. If using caster sugar, measure by weight rather than volume.
- Lemon – You’ll need 45 milliliters (3 tablespoons, or the juice of about 1 1/2 lemons) of freshly squeezed lemon juice, plus two teaspoons of lemon zest. Zested the fruit on a microplane for best results—the pieces created by a box grater will give the posset an unpleasant texture.
Lavender Lemon Posset
- Total TimeAbout 3 hours 20 minutes (including steeping/chilling time)
- Yield4 possets 1x
A refreshing lavender lemon posset recipe made with cream, lemon juice, sugar, and dried lavender. A lavender-infused twist on the classic British lemon posset!
Ingredients
300 milliliters double cream or heavy cream (1 1/4 cups), plus more for topping up
5 grams dried lavender (3 tablespoons)
100 grams granulated sugar (1/2 cup; 3 1/2 ounces)
2 teaspoons lemon zest, packed
45 milliliters freshly squeezed lemon juice (3 tablespoons, or about 1 1/2 lemons)
Lavender whipped cream or sprigs of fresh lavender, to garnish
Instructions
Gently warm the cream in a small saucepan over low heat. Do not boil.
Stir in the dried lavender.
Remove from heat and allow lavender to steep in the cream for at least 30 minutes, or up to 1 hour.
Pass through a fine mesh strainer. Discard the lavender flowers.
Re-weigh cream, or re-measure in a measuring cup. Top up with extra cream, until you reach 300 milliliters (1 1/4 cups).
In a medium saucepan, stir together lavender-infused cream and granulated sugar.
Cook over medium-low heat, stirring gently until the sugar dissolves and mixture thickens slightly, about 4 minutes.
Remove from heat. Stir in the lemon zest and lemon juice. As you stir in the citrus, you’ll see the cream change from purplish-grey to pink.
Pour into small serving dishes or ramekins.
Loosely cover with clingfilm/plastic wrap. Refrigerate until set, at least 2 hours, or overnight.
Garnish with lavender whipped cream or sprigs of fresh lavender. Serve immediately.
Store leftover lemon possets in the refrigerator for up to 2 days.
Notes
For a traditional posset recipe without lavender, or to watch a video of me demonstrating the process of making a posset from start to finish, please visit my lemon posset recipe.
- Prep Time: 1 hour 20 minutes
- Chilling Time: 2 hours
- Category: Custards and Puddings
- Method: Stovetop
- Cuisine: British
Garnishing and Serving Lavender Lemon Posset
I like to serve this lavender lemon posset in small clear dishes or clear ramekins, but any dessert-sized dishes will work. You can even pour the posset mixture into porcelain teacups if you’re making this recipe for a bridal or baby shower. Garnish each posset with spooned or piped lavender whipped cream, fresh herbs, edible flowers, or sprigs of fresh lavender, or serve with a lavender shortbread cookie on the side.
Make-Ahead and Storage Suggestions
Plan ahead. You’ll need to allow 2-4 hours for the lavender lemon possets to set in the fridge before serving.
To make ahead: You can make the possets up to 24 hours in advance. Pour into ramekins and refrigerate until ready to serve. Don’t refrigerate the mixture in a large bowl, unless you want to serve it family-style!
Other Lavender and Lemon Recipes You Might Enjoy
Lavender Ice Cream
Lemon Tartlets with Lavender Whipped Cream
Lavender Lemonade
Spring Simmer Pot with Lavender and Lemon
Lavender Lemon Cookies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
