Lilacs are stunning and fragrant flowers, beautiful in landscaping and great for attracting pollinators. Did you know that you can also make dishes using lilacs? Lilac infused desserts were popular in the medieval period, and many of these desserts are coming back today. Lilac honey posset is a creamy, custard-like dessert perfect for spring. Here’s how to make it.
How to Make Old-Fashioned Lilac Honey Posset
Infusing floral notes into food can take a few days. This recipe requires you to soak (or infuse) your flowers overnight, so keep that in mind whenever you use flowers. The recipe has only 4 ingredients: cream, lilac blooms, honey and lemon juice.
Where do Possets Originate?
Possets date back to the middle ages and are mentioned in literature at both wedding feasts and as simple ways to create edible medicinals with plant infusions. Many herbs and flowers have holistic medicinal properties and the honey custard makes it more edible, especially if you’re using bitter or unappealing herb and spices.
Why You Need Lemon Juice in Posset
Lemon juice is essential is making sure that your posset with set like a custard. Posset doesn’t use gelatin or cornstarch to thicken it. Lemon acidifies the cream, causing the casein proteins in the cream to thicken and set.
Harvesting Your Lilac Blooms
Lilac flowers are incredibly aromatic and a great plant to have in your garden. You will begin by harvesting the flowers when they first begin to bloom. Old blooms do not maintain their aroma, so the more newly opened blooms you have the better.
Rinse your lilac flowers well, with cold water, to remove any dirt, debris or bugs.
Remove all the tiny flowers from their stems. The flowers are what provide the delicious and light floral scent to the posset. If you add in the stems, it will create a vegetable-like flavor that does not taste all that great.
For the recipe, you will need 2 cups of fresh lilac blooms.
Infusing Your Cream
This is an overnight recipe, so be prepared to allow enough time for the cream to be infused otherwise the lilac flavor will be lost.
Add 1 cup your foraged lilac blooms (without any stems) to your cream and allow the flowers to soak in the cream overnight. I put them covered in the refrigerator. If you are in a rush, you can simmer your cream and the lilac blooms in a small saucier pan for an hour or so.
After the lilac has infused your cream, strain the flowers out of the cream. The cream should smell sweetly of lilac.
Making Your Lilac Posset
Heat your cream and 1/2 cup of honey together in a sauce pan, heating to a low boil. If the cream is heated on high it will separate and your will ruin the cream. Stir constantly.
Once you get your cream and honey to a low boil, drop the heat to a simmer and let the cream and honey cook for about 3 minutes, stirring the entire time.
Add in 1/3 cup of the lemon juice to mix together, simmering just a few more minutes.
Remove your posset from the heat and allow the cream mixture to cool slightly. Then add 1 cup of lilac blooms to your posset an infuse your lilac blooms for a minimum of 10 minutes.
Cooling Your Lilac Posset
After the lilac posset has been cooked and the lilac blossoms added to infuse, strain the blossoms from your cream and pour the warm custard into small ceramic dishes or glass jars.
Cover your lilac posset tightly and place in the refrigerator to set. The cream will need to chill in order to set. This can take up to 24 hours, but may be set after about 4 hours.
Once your Lilac Posset has set, it is ready to eat!
Other Infusing Options
Lilacs are not the only option for floral infusion. If you want the light flavor of other flowers, be sure to try: elderflowers, rose petals, chamomile, or even lavender buds. If you choose lavender buds, only 1/2 cup is needed as lavender is a very strong aromatic.
You Make Also Like: How to Plant and Grow Lavender, and a beginner’s guide to Harvesting Lavender.
Many flowers are useful in the kitchen and can be added as subtle flavors to food. However, if you use too much of the floral flavors, it can make your food taste more like perfume. Use floral notes sparingly.
PIN THIS FOR LATER
Lilac Honey Posset
This medieval recipe for a custard-like dessert is made with honey and infused with floral lilac notes.
Ingredients
- 2 cups lilac blossoms wash with cold water and remove all stems
- 4 cups heavy whipping cream
- 1/2 cup raw organic honey
- 1/3 cup lemon juice
- 1/8 tsp salt optional
Instructions
The Night Before
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Pour 4 cups of heavy whipping cream into a bowl. Add 1 cup of freshly harvesting and washed lilac blossoms into the cream. Cover the cream and allow the lilacs to infuse the cream overnight.
The Next Day
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Strain the cream, removing the lilac blossoms, into a saucepan.
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Add 1/2 cup of honey to the cream mixture and bring the honey and cream to a low boil. Stirring constantly.
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Once you get to a soft boil, turn your heat down to a low simmer and simmer for about 3 minutes. Keep stirring.
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Pour in 1/3 cup of lemon juice and combine all ingredients. Continue to stir the cream for another 3-5 minutes.
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Remove the cream mixture from the heat and allow it to cool for a few minutes. Optional: add 1/8 tsp salt
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Once it is slightly cooled, pour in 1 cup of lilac blossoms to your cream mixture and allow the lilac blossoms to infuse for about 10 minutes.
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Strain the flowers out of the cream mixture and pour the cream into individual ramekins or glass jars.
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Cover tightly and refrigerate for at least 4 hours, or overnight, until the posset has set.
Recipe Notes
Substitute equal amounts of flower petals for other edible flowers. If you are using lavender buds, only use 1/2 cup total (1/4 for each infusion) as lavender flowers have a stronger flavor.
Sydney Delong-Eat Simply Sweet says
I’ve never heard of this! Sounds very interesting, and delicious!
Tiffany says
I can’t wait til my lilac bloom to try this!
Holly says
This sounds amazing and delicious! I can’t wait to try this recipe!
Jill DeMasi says
Wow, this looks so good! I have never heard of adding flowers to a recipe. But I love custard so this is a must-try!
Sabrina DeWalt says
I can almost taste the flavor of this just from your description.
Debbie says
Interesting. Infusing flowers into food is a new process to me.
Alexis Farmer says
I’ve never had a lilac posset but it sounds like something I would try!
Chelsea says
Wow. I love lilacs and a posset seems like such a unique dessert. I want to try this, and since I can’t have dairy or honey, I’m going to try a few substitutes. Can’t wait! Love this idea.
Suz | TravelsWithSuz.com says
Oh, this sounds so good! I’m surprised that delicate lilac flowers would deliver enough aroma to make a difference – definitely worth a try! Thanks! Great idea.
Elizabeth says
It’s not an overpowering flavor, it’s light and sweet! Thanks!
Tiffany says
This would go lovely with tea and scones!
Elizabeth says
Yes it would! That reminds me, I need to bake some scones!
lisa manderino says
Wow, that is amazing! I would have never thought to make this!
Barbara says
How interesting! I’m intrigued! I live near a lilac farm, so this caught my attention.
Cindy says
I can’t wait to make this.
Sandra Whitmore says
This is the first time I have ever heard about posset. Very interesting.
cecile says
I had no idea you could add Lilac to a recipe. It look so good and fresh!
Carmen says
This sounds interesting and easy too! I can’t wait for my lilac to bloom to try it!
Elizabeth says
Yes it’s really easy! I hope you get a chance to try it.
Melissa | It's a Joyous Journey says
I am certainly curious about what a lilac flavor would taste like now! I don’t think I’ve ever seen anything with that flavor.
Elizabeth says
It’s sweet with a light floral taste, if you get a chance to try something lilac, be sure to taste it!
Suzan | It’s My Sustainable Life says
Can’t wait for their blooms! I love making a lilac syrup to add to adult beverages in the spring! This looks like a wonderful alternative. Do I feel a lilac inspired dinner coming on?
Elizabeth says
Oh, if you have a lilac inspired dinner I would love to hear all about it! I also love making lilac syrup, such a great way to use the flowers!
Marianne says
I had never heard of this before… but my guess it is similar to a panna cotta. Will definitely try it when the flowers begin to bloom! My neighbour has lilacs… maybe a trade will be in order!
Elizabeth says
Yes, it’s very similar to panna cotta! I hope you get a chance to try it, it really is an easy and delicious treat.
Ashley Pacheco says
I’ve honestly never heard of posset. This looks really easy, too. I have cream on hand usually so this would be really easy to whip up!
Kristin says
Wow, I have never heard of posset. It looks yummy and beautiful to make.
Sandra Barrett says
That is so cool. I have never heard of a posset. I love my lilac bushes, they are the promise of spring!
Elizabeth says
Lilac bushes really are the promise of spring, and it’s so fun that they are more than just beautifully smelling flowers!
Cindy Moore says
This looks so good! And I have a lilac bush. I am vegan, however. I wonder if it would work with plant based milk?
Elizabeth says
It thickens because of the proteins found in milk. If you want a vegan version, I would use almond milk and thicken with cornstarch or a vegan gelatin.