Creamy Lemon possets infused with lilac
Soak and then rinse your lilac well if using to infuse the possets
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Remove and discard all stems reserving the flower only
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Place in a large bowl and pour over cream and soak overnight
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Pass through a metal sieve
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Pour cream sugar & lemon zest into a medium pot & heat up to medium stirring until sugar is melted
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Continue to simmer not allowing it to boil over until reduced to 2 cups approx 8-12min
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Use marked skewer to check measurement, you can also pour it into measuring cup to test periodically
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Remove from heat and stir in lemon juice (at this point you can add more lilac to further infuse)
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Add a pinch of salt & allow to sit a few mins until a thin skin develops over it
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Pass mixture through sieve one more time and then divide into ramekins
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Transfer to fridge and allow to set for 4-6 hours then cover with plastic wrap until ready to serve
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They can stay refrigerated for up to 2 days
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Serve chilled and enjoy!
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Lilac infusion is optional- feel free to use elderflower or lavender. Tea infusions work well too
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Recipe:https://www.oliveandmango.com/creamy-lemon-possets-infused-with-lilac/
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