1. Heat the Cream and Sugar

In a medium saucepan, combine the heavy cream and sugar over medium heat. Stir continuously until the sugar is completely dissolved and the mixture starts to simmer gently. This should take about 2-3 minutes. Be sure to keep an eye on it to avoid it coming to a boil.

2. Add the Lemon

Once the cream and sugar mixture is simmering, remove it from the heat. Add in the freshly squeezed lemon juice and lemon zest. The acid from the lemon will cause the cream to thicken, creating the silky texture that makes posset so special. Stir the mixture gently to combine.

3. Let It Cool

Allow the mixture to cool for about 5 minutes, just until it’s no longer hot to the touch.

4. Pour Into Molds

Pour the mixture into your chosen serving dishes (small cups, glasses, or bowls work wonderfully). Be careful not to overfill them—about three-quarters full is ideal.

5. Chill

Place the filled dishes in the refrigerator to chill for at least 1 hour. The posset will set as it cools, developing its rich, creamy texture. If you’re planning to make this ahead of time, it can chill overnight.