Yes I'm HUNGRY! Sound good???
This 3-Ingredient British Dessert Requires Zero Baking Skills
Posset is a cream-based British custard that dates back to the Middle Ages. The magic of a posset is that the mixture thickens without any of the traditional ingredients used to make pudding, like egg yolk, flour, or cornstarch. There’s no need for gelatin or any other gelling agent to set the custard, as in panna cotta. The acidity in the lemon juice interacting with the heavy cream is what helps set it.
How To Make Lemon Posset
To make six small portions of lemon possets you’ll need:
2 cups heavy cream
3/4 cup granulated sugar
1/2 cup fresh lemon juice
Optional: lemon zest, berries, jam, or whipped cream for garnish
In a medium saucepan, combine the heavy cream and sugar. Bring it to a boil over medium heat, stirring to dissolve the sugar, and making sure not to scorch the cream. Boil for 4 minutes, stirring constantly.
Remove the saucepan from the heat and immediately stir in the lemon juice. Allow it to cool for 10 minutes. Then, whisk the mixture one last time before dividing it equally between six ramekins or small cups.
Chill the uncovered possets in the refrigerator until set, at least 4 hours or up to overnight. The possets should be served cold, straight from the fridge, and feel free to garnish with lemon zest, fresh berries, your favorite jam, or whipped cream before serving.