Provence posset

As a dessert, Posset does not have a long past. It is based on a 16th century drink that was thickened with breadcrumbs or lemon but nowadays it is made like a dessert. It is a simple and ridiculously easy dessert to make, as you can see in the recipe, and that is why only the best ingredients must be used. I have seen that the best results in taste and texture happen when you use real whipping cream, and by that I mean – thick, crazy fat and real (from the countryside). Some big brand whipping creams work as well, but not always – at least in Latvia.

This recipe was inspired by L’Occitane spring/summer collection Herbae. Packed with aromas of bergamot, verbena, honey, rose and other floral notes, it just begged me to make something tasty. I did. 

Ingredients

350 g whipping cream
1/2 tsp Earl Grey tea
2 dried rose buds, leaves crushed a bit
1 large tbsp honey
1/3 organic lemon zest, finely grated
50 ml lemon juice
pinch of sea salt

Prepare

In a saucepan, bring the cream to boil. Add tea and rose petals and leave covered for 1–2 hours for the flavors to steep. 

Strain the cream, pour back into the saucepan, add honey, and boil (medium-high heat), stirring all the time until the honey is fully combined. Boil for 2 minutes, mixing continually. Remove from heat. Add lemon juice and stir. Leave for 10 minutes and pour into ramekins.

Cover tightly with plastic wrap and chill, a minimum of 2 hours but overnight is better. Decorate before serving.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s