Have you ever wanted to impress dinner guests with a dessert that looks like it took hours to prepare but actually requires just minutes of active cooking time? Let me introduce you to my secret weapon: the lavender honey posset. This silky, elegant dessert has become my go-to for entertaining, and I’m convinced it will become yours too once you discover how ridiculously simple it is to make.
What Exactly Is a Posset?
Before we dive into the recipe, you might be wondering what a posset actually is. I certainly had no idea when I first encountered it!
A posset (pronounced “POSS-it”) is a British dessert with centuries of history behind it. Originally, it was a hot drink made of milk curdled with wine or ale and often used as a remedy for colds and minor ailments in medieval and Elizabethan times. Today’s version is far more delicious – a thick, creamy dessert made primarily by heating cream with sugar and citrus juice, which causes the cream to thicken into a luxurious, spoonable texture.
The modern posset relies on a fascinating bit of kitchen chemistry: the acid in citrus juice (typically lemon) causes the proteins in the cream to coagulate, creating a naturally thick consistency without any additional thickeners or egg yolks. It’s essentially a magical three-ingredient dessert that feels far more sophisticated than its simple preparation would suggest.
Why I’m Obsessed With Lavender Honey Posset
I first discovered posset at a friend’s dinner party and was immediately smitten with its silky, luxurious texture. When she told me how mind-bogglingly simple it was to make, I couldn’t believe it. Since then, I’ve experimented with countless flavor variations, but this lavender honey version remains my absolute favorite.
Here’s why I think you’ll fall in love with it too:
- It requires just 15 minutes of active preparation
- You need only 5 basic ingredients
- It can be made up to 3 days ahead (perfect for stress-free entertaining)
- The texture is unbelievably smooth and creamy without any eggs or gelatin
- The subtle floral notes from lavender paired with honey create a sophisticated flavor profile
- It looks incredibly elegant when served in pretty glasses or ramekins
The Essential Ingredients
For my lavender honey posset, you’ll need:
Heavy cream : The foundation of the posset. Don’t substitute with half-and-half or milk – you need the high fat content of heavy cream for the proper thickening reaction.
Honey : I prefer a light, mild honey like clover or orange blossom that won’t overpower the delicate lavender. Local honey works beautifully if you have access to it.
Dried culinary lavender : Make sure you’re using culinary-grade lavender, not the decorative or craft variety. A little goes a very long way.
Lemon juice : The acid that works the thickening magic. Fresh is absolutely necessary here.
Lemon zest : Optional but highly recommended for an extra dimension of citrus flavor.
Salt : Just a tiny pinch enhances all the flavors.
The Perfect Recipe
Now, let me share my perfected recipe that serves 6 people (though you can easily scale it up or down):
Lavender Honey Posset
Ingredients:
- 2½ cups heavy cream (600ml)
- ½ cup honey (120ml)
- 1½ tablespoons dried culinary lavender
- 3 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- Tiny pinch of salt
Equipment:
- Medium saucepan
- Fine-mesh strainer
- 6 serving glasses or ramekins (4-6oz each)
Instructions:
- Combine the heavy cream, honey, and dried lavender in a medium saucepan. Stir gently to incorporate the honey.
- Place over medium heat and bring to a gentle boil, stirring occasionally. Once it reaches a boil, reduce heat slightly and let it simmer for exactly 5 minutes. The mixture should bubble gently but not boil over.
- Remove from heat and let the lavender steep in the hot cream mixture for 10 minutes.
- Strain the mixture through a fine-mesh strainer into a large measuring cup or bowl with a pour spout, pressing on the lavender with the back of a spoon to extract maximum flavor. Discard the lavender.
- Stir in the fresh lemon juice, lemon zest, and tiny pinch of salt. You’ll notice the mixture beginning to thicken slightly.
- Pour into your serving glasses or ramekins, dividing evenly.
- Allow to cool at room temperature for about 20 minutes, then cover each container with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
The possets will be fully set after about 4 hours but are even better when made a day ahead, allowing the flavors to meld and develop.
Tips for Posset Perfection
Over my years of posset-making adventures, I’ve learned a few crucial tips that make the difference between a good posset and an extraordinary one:
The Timing Matters
The 5-minute simmer is critical – too short and the posset won’t set properly; too long and you risk a grainy texture. Use a timer for precision.
The Straining Process
When straining out the lavender, press firmly but not aggressively. You want to extract all the flavor without pushing tiny bits of lavender through the strainer.
The Setting Process
If your possets aren’t setting properly, there are two likely culprits:
- The cream mixture didn’t boil long enough
- There wasn’t enough acid (lemon juice) to trigger the thickening reaction
The Lavender Balance
Lavender can quickly overwhelm a dish and make it taste soapy if you use too much. The amount in my recipe has been carefully calibrated for a noticeable but not dominating floral note. If you’re nervous, start with 1 tablespoon and work your way up.
Beautiful Serving Ideas
The visual presentation of posset elevates this simple dessert to something that looks restaurant-worthy. Here are my favorite ways to serve it:
Simple Elegance
- Serve in clear glass containers to showcase the creamy texture
- Top with a tiny sprig of fresh lavender or a few fresh berries
- Add a thin shortbread cookie on the side
Seasonal Fruit Toppings
- Spring: Fresh strawberries macerated with a touch of honey
- Summer: Mixed berries with lemon zest
- Fall: Poached pears with cinnamon
- Winter: Blood orange segments with honey drizzle
Textural Contrast
- Sprinkle with crushed amaretti cookies or shortbread
- Add honeycomb pieces or a drizzle of extra honey
- Scatter candied lemon peel on top
I find that the smooth, creamy texture of the posset pairs beautifully with something crunchy or textural for contrast. A simple shortbread cookie is the traditional accompaniment, but I often like to add something unexpected like a sprinkle of bee pollen or a few crushed pistachios.
Troubleshooting Common Posset Problems
Even though posset is incredibly simple, there are a few issues that might arise:
Problem: My posset didn’t set firmly
Solution: First, make sure you’re using heavy cream with at least 36% fat content. Second, ensure you boiled it for the full 5 minutes. If it’s still too soft, return it to a clean pot, add 1 more tablespoon of lemon juice, bring to a simmer for 1 minute, then strain and re-chill.
Problem: My posset separated or looks curdled
Solution: This typically happens when the mixture is poured while too hot or when it’s boiled too vigorously. Next time, let the mixture cool slightly before adding the lemon juice and make sure you’re using a gentle simmer, not a rolling boil.
Problem: The lavender flavor is too strong/soapy
Solution: Lavender can be potent. Next time, use half the amount or infuse for just 5 minutes instead of 10. You can also balance an overly floral posset by adding a bit more lemon zest to brighten the flavor.
Problem: My posset is too sweet
Solution: Reduce the honey to ⅓ cup next time, or balance the sweetness with a bit more lemon juice (which has the added benefit of firming up the texture even more).
The Science Behind the Magic
I find the chemistry of posset fascinating. Here’s what’s happening in the pot:
When cream and honey are heated together, the water in the cream begins to evaporate, concentrating the fat content. The proteins in the cream also begin to denature (change structure) with heat. When you add acid from the lemon juice, it causes these proteins to coagulate or clump together, trapping the fat molecules and creating a network that thickens the entire mixture.
As the mixture cools, the fat solidifies further, resulting in that signature silky, spoonable texture that’s somewhere between a custard and a very thick cream. What’s remarkable is that this happens without any additional thickeners like cornstarch, gelatin, or egg yolks that are common in other creamy desserts.
Making Ahead and Storage Tips
One of the biggest advantages of posset for entertaining is that it not only can be made ahead—it should be made ahead! Here’s my timeline for entertaining:
1-3 Days Before Serving
Make the posset and pour into serving containers. Cover with plastic wrap pressed directly onto the surface (to prevent a skin from forming) and refrigerate.
Day of Serving
Remove from refrigerator about 30 minutes before serving to take the chill off slightly, which allows the flavors to bloom. Add any toppings just before bringing to the table.
Storage Duration
Posset will keep beautifully in the refrigerator for up to 5 days, though the texture is best within the first 3 days.
Flavor Variations to Try
While the lavender honey combination is my favorite, posset is endlessly adaptable. Once you master the basic technique, try these variations:
Citrus Posset
- Substitute the honey with granulated sugar
- Use a combination of lemon, lime, and orange juice and zest
Vanilla Bean Posset
- Use granulated sugar instead of honey
- Add the seeds from 1 vanilla bean during the cooking process
Earl Grey Tea Posset
- Steep 2 Earl Grey tea bags in the hot cream for 10 minutes
- Use granulated sugar instead of honey
Cardamom Rose Posset
- Add 6 crushed cardamom pods during heating
- Replace lavender with 1 tablespoon of food-grade rose water added after straining
Dietary Considerations and Substitutions
Unfortunately, posset is inherently dairy-heavy and relies on the specific properties of cream to work properly. I’ve experimented with non-dairy alternatives without success—coconut cream comes closest but doesn’t set quite the same way.
If you’re looking to accommodate dietary restrictions:
Lower Sugar Options
- Reduce honey to ¼ cup
- Use a mild-flavored liquid monk fruit sweetener (though this will change the setting properties slightly)
Gluten-Free
- Good news! Posset is naturally gluten-free
Lactose Concerns
- Some people with mild lactose intolerance can handle heavy cream better than milk because of its higher fat to lactose ratio
- Consider serving smaller portions with fruit to reduce the dairy load
A Brief History of Posset
I find it fascinating that this dessert has such deep historical roots. The earliest recorded possets date back to medieval Britain, where they were more medicinal than dessert-like. Shakespeare even mentions posset in several of his plays, including Macbeth, where Lady Macbeth drugs the guards’ possets.
The original posset was a hot drink made with milk curdled by alcohol (usually ale or wine) and often flavored with spices. It was served in a special two-handled ceramic cup called a “posset pot” that had a spout from which you would sip the liquid portion, while the curds remained in the bottom of the pot.
By the 16th century, posset had evolved into a more dessert-like creation made with cream, and by the 18th century, it had largely fallen out of fashion. Its modern revival as an elegant, simple dessert is relatively recent, appearing on trendy restaurant menus in the early 2000s.
I love serving a historical dessert with such a storied past—it makes for great dinner conversation!
Questions & Answers
Q: Can I make posset with lower-fat cream or milk?
Unfortunately, no. The high fat content in heavy cream (at least 36%) is essential for the proper chemical reaction that creates the thick, luxurious texture. Half-and-half or whole milk simply won’t set properly.
Q: How far in advance can I make posset?
You can make posset up to 3 days ahead of time, which makes it perfect for entertaining. Just keep it covered in the refrigerator. The flavor actually improves after the first 24 hours!
Q: Is there a way to make this dairy-free?
I’ve experimented extensively with non-dairy alternatives, and unfortunately, nothing sets quite like real cream. Coconut cream comes closest but produces a softer set with a distinctive coconut flavor that competes with the lavender and honey.
Q: Can I freeze posset?
I don’t recommend freezing posset as it can break the delicate protein structure that gives it its signature texture. Upon thawing, you’ll likely find it separates or becomes grainy.
Q: Why did my posset curdle?
If your posset looks curdled, it’s likely that either the cream was boiled too vigorously or the lemon juice was added while the cream was still too hot. Try a gentler simmer next time and let the cream cool slightly before adding the acid.
Q: What can I substitute for culinary lavender?
If you can’t find culinary lavender, you could use:
- 1-2 fresh lavender sprigs (flowers only, no stems)
- 1 teaspoon dried herbs de Provence (which often contains lavender)
- 1 teaspoon earl grey tea leaves (which have a complementary floral note)
Q: Does this recipe double well for larger gatherings?
Yes! You can easily double or even triple this recipe. Just make sure to use a larger pot to allow room for the cream to bubble up without boiling over, and increase the simmering time by 1 minute for a doubled batch.
Why You Should Try This Recipe Tonight
I believe everyone should have a few impressive-yet-effortless recipes in their entertaining arsenal, and lavender honey posset deserves a prime spot in that collection. The combination of minimal effort, make-ahead convenience, and show-stopping presentation makes it the perfect dessert for both special occasions and weeknight treats.
What I love most about posset is the wonder it inspires in guests who’ve never had it before. There’s something magical about presenting a dessert that appears so refined yet requires so little technical skill to create. It’s the ultimate confidence-builder for novice cooks and a reliable standby for experienced ones.
So the next time you’re planning a dinner party or simply craving something special, give this lavender honey posset a try. I promise it will become a staple in your recipe collection, just as it has in mine. With just five ingredients and fifteen minutes of active time, you’ll create a dessert that looks and tastes like it came from a high-end restaurant kitchen.
Trust me—your guests will be asking for the recipe before the evening is through.
