Lemon Lavender Posset

1. 1

   Place the culinary lavender into a tea ball and bring the cream, lavender and sugar to a boil in a medium, heavy non-reactive saucepan, stirring constantly.

2. 2

   (You may also add the culinary lavender without use of a tea ball and strain it out after the boil step.

3. 3

   ).

4. 4

   Reduce the heat to a simmer and stir vigorously for 2-3 minutes, or until thickened.

5. 5

   Off the heat, whisk in the lemon juice.

6. 6

   Pour the cream into small glasses, let cool slightly, cover with plastic wrap, and refrigerate until set, about 4 hours.

7. 7

   Serve slightly chilled or at room temperature and garnish before serving.

8. 8

   You may also wish to add in-season fresh fruit, like raspberries or strawberries, dusted with confectioners' sugar.

No additional tips available.