And suddenly you know: It’s time to start something new and trust the magic of beginnings. ―Meister Eckhart
Unknown to me, at this time last year when my lilacs were in bloom, I was shooting some of the first photos that would appear here on this blog. This blog, as you may or may not know, is a labour of love for my children, a collection of recipes of the foods that grace our table, meant for them to use later on when they are old enough and on their own. Before I started this blog, I knew I wanted to put this collection together for them but I was hesitant about doing it in such a public manner.
But somehow, my favourite spring blooms changed something deep within and I began to believe in the words that I so often tell my loved ones –you can do it. And so began this journey. It’s amazing how much can change in just one year. I didn’t expect to have followers, I didn’t expect anyone to enjoy reading my life stories, I didn’t expect anyone to like my photography. I didn’t expect to make friends. And I didn’t expect to enjoy blogging for anyone other than my children… but I do. So much so. 
If you have been following along, you know that early this year, I made a lemon posset recipe that my good blogger friend Tracey O’Brien posted. It has been such a huge hit in our home. For Valentine’s Day, I made a rose version of it using rosewater. Since then, I have been thinking of other flower flavours that could be used as well. I’ve had my mind on lilac and lavender as they are both edible and I happen to have both in my garden. I have been patiently waiting for them to bloom this spring and finally, my lilacs have. 
I came across a post by Gather that shows us how to incorporate any sort of edible flower into making a posset. I tried it out with my white-coloured lilacs, along with some thyme. The result is as delicious as the original posset recipe but with a delicate floral, herbal essence.
Thyme and Lilac Posset (adapted from here and here)
(serves 4-6)
- 180 g (about 2/3 cup) maple syrup
- 650 ml heavy cream
- 125 ml freshly squeezed lemon juice (approximately the juice of 3 lemons)
- 25 g (about 1 cup) pesticide-free lilac blossoms (washed and dried, be sure to not include any green parts)
- 1/4 cup fresh thyme leaves
- In a large saucepan, combine maple syrup and cream. Bring to a boil over medium heat, stirring occasionally.
- Reduce heat and allow to simmer for 2-3 minutes, stirring occasionally.
- Remove from heat. Mix in lemon juice.
- Mix in lilac blossoms and thyme leaves and allow to infuse for approximately one hour at room temperature.
- Strain the mixture through a sieve and divide into serving glasses (or bowls, cups, ramekins).
- Cover with clean tea towel and allow to cool in the fridge for at least 3 hours or overnight. Garnish with lilac flowers and/or sprigs of thyme.
conifères & feuillus 
I love the idea of writing it for your children. It makes perfect sense too.
It’s also good as your own reference – I think that in a few years I’ll be referring back to my blog for information – like if I can’t recall all the reasons to choose organic bread, or something like that 🙂
You are so right, I do find myself using my own blog to refer to my recipes. 🙂
Annika, this is such an inspired version of the posset! And as with all of your dishes looks absolutely beautiful. I love the little pots you serve them in. I’d have to say that of all the recipes I’ve posted the lemon posset seems to have been the biggest hit. And who would have thought a recipe with only three ingredients would beat all the others? Go figure! Beautiful, my friend.
Thank you dear Tracey! I am not surprised … it’s simple and delicious and it has been a huge hit in our home. What I find most surprising is that I had never heard of it prior to your post… it really is not that popular here in North America.
I like it. Thanks for sharing
how beautiful and delicate 🙂 what a lovely combination of flavor and aromas 🙂
Are you on instagram? ☺
Yes, there is a link to it on the side of this page.
Those pictures are great and the flowers are beautiful!
Me too have tried Tracey’s recipes. Brilliant it was. Yours sounds amazing and the photographs are great. Beautiful share Annika
So beautiful! Thanks for sharing.
Lovely recipe! Very unique! And those pictures Annika, I can look at it all day long, so beautiful!
Beautiful, as always Annika! I love using herbs in sweet dishes and this combination of thyme and lilac sounds so magical. Very well done!
Something new to do with my lilac flowers! Thank you 🙂
Lovely share — 🙂
Very pretty. And the fact it comes straight from your garden, even better. 🙂
This is such a lovely and delicious legacy the next generation will be sure to embrace!! Well done😊
What a beautiful gift for your children☺.
I always enjoy your delicious recipes and lovely pictures😊
I have never used or try lilac blossoms before, good to know, next year I’ll try, I also have lilac in my garden, but they are wilting now.
Thank you Ursula. Lilac season is so short. I hope you get a chance to try it out next year.
Annika, how lovely to share your journey with us. We started at the same time more or less and I too write in particular for my daughter. Your recipes are allways wonderful and also the pictures.
Thank you Myra. Yes, we did; I’ve known your blog from when I was just starting out. Thank you for your encouragement along the way. It really makes this journey so much more enjoyable. And what a lovely gift your daughter has as well.
Such and original and aromatic combination! Love the idea. 🙂
Awesome! Thanks for sharing!