The nectar of honeysuckle flowers is sweet and alluring (just ask the bees) and adds a floral perfume to this posset recipe. A sweet way to end a summer lunch or dinner
Serves 6
For the posset :
450ml double cream
2 handfuls honeysuckle flowers, petals removed and refridgerated
125g honey, plus an extra teaspoon
Juice of 1 lemon
For the shortbread :
125g unsalted butter, softened
65g icing sugar
2 tsp fennel seeds, dry roasted and crushed
65g cornflour
125g plain flour
1 For the posset, place the cream, chopped honeysuckle flower bases and honey into a saucepan and bring to a simmer. Remove from the heat, cover and allow to infuse until cool.
2 Stir in the lemon juice before straining the mixture through a sieve. Pour into six small glasses or jars and chill in the fridge overnight.
3 To make the shortbread, cream together butter and icing sugar and then stir in the fennel seeds. Sieve the cornflour and flour together and combine with the butter/sugar mix and form into a log around 5cm in diameter. Wrap in cling film and refrigerate until firm, at least an hour.
4 Preheat the oven to 180C/Fan 160C/Gas 5. Take the dough out of the fridge and unwrap, then slice the log into ½cm circles. Transfer them to a greased baking tray and bake for 15-20 mins until just golden.
5 Cool on the tray for 10 mins before transferring to a wire rack to cool.
6 Remove possets from fridge. Brush the remaining honeysuckle petals with the teaspoon of honey and divide between the six possets as a garnish. Serve with the shortbread.
This recipe is part of our series on edible flowes, which we’ve called ‘Pick n Mix’, by Lottie Storey. This month we’re using honeysuckle and lemon verbena to make the pud above as well as a honeysuckle vodka and lemonade, heritage tomato and lemon verbena salad, and herby fish en papilotte.
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