Lemon Posset

• 500 ml heavy cream
• 130 g granulated sugar
• 2 lemonyou'll need the zest of 1 and the juice of both (about 75ml)

1. 1

   Zest one of the lemons using a microplane or the fine side of a grater — you want about 1 teaspoon of fine zest. Set it aside. Juice both lemons through a fine mesh strainer into a small bowl to catch seeds and pulp. You need about 75ml of juice.

   Tip: Room temperature lemons yield more juice. Roll them firmly on the counter before cutting.

2. 2

   Combine the heavy cream, sugar, and lemon zest in the saucepan. Set over medium heat and stir occasionally with the whisk until the sugar fully dissolves and the mixture comes to a gentle boil — you'll see small bubbles breaking across the surface, about 4-5 minutes.

   Tip: Don't walk away — cream can boil over quickly. Keep the heat at medium, not high.

3. 3

   Once boiling, let it bubble gently for exactly 1 minute while stirring. This reduces the cream slightly and helps it set properly.

4. 4

   Remove the pan from the heat and let it cool for 1 minute, then pour in the lemon juice while whisking steadily. You'll feel the mixture thicken almost immediately as the acid reacts with the hot cream — that's exactly what you want.

   Tip: Adding the juice off the heat prevents the cream from splitting. Whisk continuously for a smooth result.

5. 5

   Strain the posset through the fine mesh strainer into a pouring jug or bowl to catch the zest and any bits. Divide evenly among 4 ramekins, glasses, or small cups.

6. 6

   Let the possets cool at room temperature for 20 minutes, then cover each one with plastic wrap and refrigerate for at least 3 hours, or until firmly set — they should jiggle like panna cotta when you tap the side, not slosh.

   Tip: These keep beautifully in the fridge for up to 3 days, so they're perfect for making ahead. The flavor actually deepens overnight.

• saucepan (2-liter (2-quart))
• whisk
• fine mesh strainer
• citrus juicer

Per serving

Nutritional values are estimates only.