Lavender & Lemon Posset with Buttery Shortbread

Lavender & Lemon Posset with Buttery Shortbread

This elegant and refreshing dessert combines the bright tang of lemon with the subtle, calming aroma of lavender, all set in a beautifully smooth, creamy posset. Paired with crumbly, buttery shortbread, it offers a delightful contrast in textures and flavours. It's the perfect sweet ending for a summer meal or an sophisticated dinner party, especially when enjoyed with a carefully chosen drink.

Ingredients

For the Lavender & Lemon Posset:

• 600ml double cream
• 150g caster sugar
• 4 sprigs fresh culinary lavender (or 1 tsp dried culinary lavender)
• Zest of 2 lemons
• 120ml fresh lemon juice

For the Buttery Shortbread:

• 175g plain flour
• 50g caster sugar, plus extra for dusting
• 125g unsalted butter, softened
• Pinch of salt

Instructions

Part 1: Making the Lavender & Lemon Posset

1. Prepare the Lavender Infusion: In a medium saucepan, combine the double cream, caster sugar, and fresh lavender sprigs (or dried lavender).
2. Heat Gently: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar. Once simmering, reduce the heat to low and continue to simmer for 3 minutes. Be careful not to let it boil vigorously.
3. Infuse: Remove the saucepan from the heat. Take out the lavender sprigs (or strain through a fine-mesh sieve if using dried lavender to remove all particles). Stir in the lemon zest.
4. Add Lemon Juice: Pour in the fresh lemon juice, stirring continuously for about 1 minute. The mixture will begin to thicken as the acid from the lemon reacts with the cream.
5. Set: Pour the posset mixture into 4-6 small serving glasses or ramekins. Let them cool slightly at room temperature, then transfer to the refrigerator to chill and set for at least 4 hours, or preferably overnight.

Part 2: Making the Buttery Shortbread

1. Preheat Oven & Prepare Tray: Preheat your oven to 160°C (140°C fan/Gas Mark 3). Line a baking tray with baking parchment.
2. Cream Butter & Sugar: In a large bowl, cream together the softened unsalted butter and 50g caster sugar until light and fluffy.
3. Add Flour & Salt: Sift the plain flour and pinch of salt into the butter mixture. Mix with a wooden spoon or your hands until it forms a soft dough. Be careful not to overwork the dough.
4. Shape: Gently press the dough into an even, flat disc (about 1.5-2 cm thick) on the prepared baking tray. You can use a 20cm round cake tin base as a guide or just shape by hand. Prick the surface all over with a fork.
5. Bake: Bake for 25-30 minutes, or until pale golden around the edges.
6. Cut & Cool: While still warm, carefully cut the shortbread into 8-12 wedges or fingers. Dust lightly with a little extra caster sugar. Let it cool completely on the baking tray before handling, as it will be fragile when warm.

Serving Suggestions

Serve the chilled Lavender & Lemon Posset directly from the refrigerator, garnished with a small sprig of fresh lavender or a thin curl of lemon zest. Arrange the homemade shortbread biscuits elegantly alongside each posset for dipping and textural contrast. A few fresh berries, like raspberries or blueberries, can add a pop of colour and extra freshness.

Pairing Tips

The delicate floral notes of the lavender and the bright citrus of the lemon in the posset, along with the buttery richness of the shortbread, make this dessert incredibly versatile for drink pairings. A classic Gin & Tonic with a floral gin (like Hendrick's or The Botanist) and a good quality tonic water will complement the lavender beautifully. The effervescence and crispness of a chilled Prosecco will also cut through the richness of the cream and cleanse the palate, highlighting the lemon's zestiness. For something non-alcoholic, a sparkling elderflower pressé would be a delightful match.