1. Simmer the Cream & Sugar
In a saucepan, combine heavy cream and sugar.
Bring to a gentle simmer over medium heat, stirring until sugar dissolves.
Let bubble 3 minutes (don’t boil vigorously—just a slow simmer).
2. Add Lemon Juice
Remove from heat and stir in lemon juice + zest. Mixture will thicken slightly.
Strain through a fine-mesh sieve for ultra-smooth texture (optional).
3. Chill Until Set
Pour into ramekins or small glasses.
Refrigerate at least 4 hours (or overnight) until firm like pudding.
4. Serve & Enjoy!
Top with berries, a cookie, or extra zest.
Pro Tips
๐ Taste as you go – Prefer tangier? Add more lemon juice after simmering.
๐ฅ Prevent curdling – Don’t boil after adding lemon juice.
⏳ Make ahead – Keeps 3 days in the fridge.
FAQ
Q: Can I use lime instead of lemon?
A: Yes! Lime posset is equally delicious.
Q: Why did my posset stay liquid?
A: Likely didn’t simmer long enough—cream needs to reduce slightly.
Q: Can I make this dairy-free?
A: Unfortunately, no—the magic relies on cream’s fat content.