Delicate Lemon Posset with Lavender Shortbread

Dessert | 4 servings

This elegant British dessert is pure sophistication—a creamy, silken lemon custard that captures the bright citrus essence of your cocktail. When paired with a delicate lavender shortbread on the side, it becomes a complete sensory experience that mirrors the Bee's Knees' layered flavor profile. The combination of tartness, sweetness, and floral notes creates an unforgettable finish.

Ingredients

• 2 cups heavy cream
• ¼ cup honey
• ¼ cup fresh lemon juice
• 1 tablespoon fresh lemon zest
• ½ teaspoon vanilla extract
• Pinch of sea salt
• 1 tablespoon unsalted butter
• 1 teaspoon dried culinary lavender buds, crushed
• ¼ cup all-purpose flour
• 2 tablespoons granulated sugar
• Candied lemon slices for garnish

Instructions

1. Heat cream and honey in a saucepan over medium heat until steaming but not boiling, stirring occasionally.
2. Remove from heat and stir in lemon juice, zest, vanilla, and salt. The mixture will slightly curdle—this is correct.
3. Pour through a fine-mesh strainer into four serving glasses or ramekins. Refrigerate for at least 2 hours until set.
4. For the shortbread: preheat oven to 325°F. Line a baking sheet with parchment paper.
5. In a bowl, combine softened butter (2 tablespoons), crushed lavender, flour, sugar, and a pinch of salt.
6. Mix until dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 15 minutes.
7. Roll dough thin and cut into small shapes. Bake for 8-10 minutes until pale golden.
8. Serve posset topped with candied lemon slice and accompanied by lavender shortbread.
9. Store possets refrigerated for up to 3 days.