Ingredients:

  • 2 cups (480ml) heavy cream
  • 2/3 cup (135g) granulated sugar
  • 1/3 cup (80ml) freshly squeezed lemon juice
  • 1 tbsp (6g) lemon zest
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Combine the heavy cream and sugar in a medium saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture reaches a gentle boil.
  2. Let the mixture simmer for exactly 3 minutes, watching for small bubbles to break the surface until it smells sweet and slightly concentrated.
  3. Remove the pan from the heat. Immediately whisk in the lemon juice, lemon zest, and vanilla extract for 1 minute until the texture is completely smooth and unified.
  4. Pour the mixture through a fine-mesh strainer into 6 small ramekins or glasses to remove any zest clumps or bubbles.
  5. Place in the refrigerator and leave undisturbed for at least 3 hours (or overnight) until the posset is firm to the touch but still has a slight wobble.