Ingredients:

  • 2 cups (475 ml) Heavy Cream
  • ½ cup (100 g) Granulated Sugar
  • ¼ cup (60 ml) Fresh Lemon Juice

Instructions:

  1. In the saucepan, combine heavy cream and granulated sugar.
  2. Over medium heat, bring the cream and sugar mixture to a gentle simmer, stirring constantly until the sugar is completely dissolved.
  3. Reduce heat to low and simmer gently for 3-5 minutes, stirring occasionally.
  4. Remove the saucepan from the heat and gradually whisk in the fresh lemon juice. The mixture will begin to thicken almost immediately.
  5. For an ultra-smooth texture, strain the mixture through a fine-mesh sieve into a jug (optional).
  6. Pour the lemon posset mixture evenly into the ramekins or serving glasses.
  7. Cover the ramekins with plastic wrap (pressing it directly onto the surface of the posset to prevent a skin from forming) and refrigerate for at least 4 hours, or preferably overnight, until set.