Lemon Possets:

1. In a medium pot, combine caster sugar and lemon zest. Using your fingers, rub together until sugar turns yellow and you smell that citrusy goodness.
2. Add heavy cream and turn heat up to medium. Stirring constantly, dissolve sugar and allow mixture to come to a low boil.
3. Turn heat down to medium-low and allow to simmer for 4 minutes while stirring somewhat frequently.
4. Remove from heat and allow to stand for 5 minutes. Add lemon juice, stirring until mixture has thickened a smidge. Allow to cool for 5 minutes, then pour into a large, heatproof liquid measuring cup.
   NOTE: If you want to remove the lemon zest, pour the mixture through a sieve. We left it in, as we want all the lemony flavour we can get!
5. Pour posset mixture into individual vessels. Carefully transfer to fridge to chill for at least 4 hours (or overnight).

Lavender Earl Grey Crumb:

1. While your possets are chilling, let’s make the crumb! Heat oven to 375°. Line a rimmed baking sheet with parchment paper; set aside.
2. Use a spice grinder, mini food processor, or mortar & pestle to grind the lavender Earl Grey tea into powder.
3. In a medium bowl, mix together tea powder, oats, flour, chopped almonds, brown sugar, and salt.
4. Add softened butter and honey. With clean hands, mix and smush until butter and honey are full incorporated into the dry ingredients.
5. Scatter mixture onto prepared baking sheet.
6. Bake for 8–10 minutes, rotating pan and stirring mixture halfway through bake time. Crumb is done when it’s golden brown. (It will continue to crisp up while it cools.)
7. Transfer pan to wire rack and allow crumb to cool completely.
8. Once crumb is totally cool, break and crush into smaller pieces. ^[3]
9. Transfer all crumb into a medium bowl and set aside lined rimmed baking sheet. Place a quarter to a third of crumb into another bowl; you will be coating this portion.
10. In a heatproof bowl, melt vanilla wafers (or white chocolate) in microwave in 30-second increments until it’s mostly melted. Remove from microwave and mix until all wafers are melted. Whisk in a small amount of oil-based food colouring. ^[4]
11. Pour just enough melted vanilla wafers to evenly coat portioned out crumb. Spread coated crumb out on lined rimmed baking sheet, making sure there are only rather small chocolate-crumb clusters.
12. Place pan in fridge and chill for at least 30 minutes or until chocolate is set.
13. Once chocolate is set, transfer coated crumb into a lidded container. Transfer uncoated crumb into a separate lidded container for storage until you’re ready to serve the possets.

Assembly & Decoration:

1. Once possets are set and it’s time for dessert (yay!), retrieve possets from fridge, containers of crumb, and any decorations.
2. Scatter a full layer of uncoated lavender Earl Grey crumb over the top of each posset. Sprinkle a few pieces of chocolate-coated crumb on top. Add any other decorations that suit your fancy.
3. Enjoy immediately!