Lemon Lavender Posset

• 2 cups heavy cream
• 1 tablespoon culinary lavender
• 34 cup sugar
• 2 lemons, juice of
• lemon twist (to garnish)
• fresh lavender, sprigs (to garnish)

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. (You may also add the culinary lavender without use of a tea ball and strain it out after the boil step.
3. ).
4. Reduce the heat to a simmer and stir vigorously for 2-3 minutes, or until thickened.
5. Off the heat, whisk in the lemon juice.
6. Pour the cream into small glasses, let cool slightly, cover with plastic wrap, and refrigerate until set, about 4 hours.
7. Serve slightly chilled or at room temperature and garnish before serving.
8. You may also wish to add in-season fresh fruit, like raspberries or strawberries, dusted with confectioners' sugar.

heavy cream, culinary lavender, sugar, lemons, lemon, fresh lavender

Taken from www.food.com/recipe/lemon-lavender-posset-382093 (may not work)