Lavender Posset - Sparkling Jasmine

Recipe: Melissa Forti, Food-Styling: Mattia Risalti, Styling: Milia Seypel

Photo: Oliver Schwarzwald

Aromatic and fresh

Here comes the last recipe from the wonderful collaboration with the amazing Melissa Forti. She is not only a great writer of baking books, but is also in charge of Cafe Duse, at the 25h Hotel, in Copenhagen. If you ever find yourself in Copenhagen, you should take the opportunity to stop in and try Melissa's delicious cakes and pastries.

I can't assure you if there's a posset on the menu there, but the recipe isn't particularly complicated, and it's easy to recreate at home. Melissa's version with lavender is worth a try. Posset, was originally a British hot drink made from curdled milk, wine and spices. It evolved over time into a cream, sugar and citrus based dessert, similar to today's like Syllabub. Citrus fruits curdle the milk dessert, moreover, it can be flavored in different ways. Wintery with cinnamon, savory, with a little nutmeg, or summery, like Melissa, with lavender. This goes well with the jasmine aroma in our drink. Black currant juice acts as an acid balance. It's infused with 0.0% Sparkling, a perfect dessert pairing, even for the winter days ahead. Summer vibes can certainly be a good thing!

Lavender Posset (English Lemon Dessert)

EASY

PREPARATION TIME

20 minutes plus 2 hours waiting time

INGREDIENTS for 8 servings

960 ml liquid whipped cream

180 g light liquid honey (flower honey)

70 ml freshly squeezed lemon juice

1 tbsp freshly squeezed lime juice

6-7 pesticide-free sprigs of lavender (otherwise, treated sprigs are also fine)

1. In a medium saucepan, bring the cream and honey to the boil over medium heat. Stir constantly until the honey is completely dissolved.

2. Cook for 3 minutes, stirring constantly. If necessary, reduce the heat to prevent overflowing.

3.Remove from the heat. Add all the lemon and lime juice and stir.

4.Add the lavender sprigs so that they are completely covered and leave to infuse for 10-20 minutes, depending on how strong you want the lavender scent to be.

5.Remove the sprigs and pour the mixture into glasses or bowls. Garnish with a few lavender flowers.

6.Cover airtight with cling film and chill in the fridge for at least 2 hours, preferably overnight. Serve.

The drink

Sparkling Jasmine

LEVEL OF DIFFICULTY Medium

PREPARATION TIME

5 minutes

INGREDIENTS for 1 person 1 cl cold Darjeeling tea,

1 cl Jasmine syrup,

0.5 cl blackcurrant juice,

non-alcoholic sparkling wine

Stir all ingredients on ice. Strain into a glass and top up with ice-cold non-alcoholic sparkling wine, e.g. with Kolonne Null.