Lavender Lemon Cream Pots

✦ Provisions ✦

• 2 cups heavy cream
• ½ cup granulated sugar
• 1½ teaspoons lemon zest (freshly grated)
• ⅓ cup fresh lemon juice
• ¼ teaspoon vanilla extract
• ½ teaspoon Erbellum Lavender buds
• Optional garnishes: Fresh berries, crushed pistachios, edible flowers, or a sprig of mint

✦ Crafting the Lemon Cream Pots ✦

1. Infuse the Magic: In a medium saucepan, combine cream, sugar, lemon zest, and lavender. Stir gently over medium heat, warming just until the sugar melts and tiny bubbles begin to form at the edges—no boiling, just a soft simmer. This takes around 15–20 minutes.
2. Measure & Reduce: Continue to simmer gently, stirring often. You're aiming to reduce the mixture down to about 2 cups. (Tip: Keep a liquid measuring cup nearby to check.) Once reduced, remove the pan from heat.
3. Add the Charm: Stir in the lemon juice and vanilla. Let the whole mixture rest for 20 minutes while the lavender works its quiet magic.
4. Strain the Spell: Pour the mixture through a fine sieve into a clean bowl to remove the zest and lavender. Compost or discard the solids.
5. Jar the Joy: Divide the smooth cream between 6–8 small jars, ramekins, or dainty glasses.
6. Chill & Set: Refrigerate uncovered for at least 3 hours, or until the pots are softly set and spoonable. Once firm, cover and keep chilled for up to a week—or freeze them for a rainy day (they defrost beautifully in the fridge).
7. Garnish & Serve: Just before serving, top with your favorite finishing touch—berries, mint, crushed graham cracker, or a sprinkle of extra lavender buds for the bold.