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Combine the heavy cream and granulated sugar in a medium saucepan. Heat over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture comes to a rolling boil. Continue to boil for 3 minutes, stirring constantly to prevent scorching.

Remove the saucepan from the heat. Immediately stir in the fresh lemon juice and lemon zest. Whisk gently until well combined.

Carefully pour the hot posset mixture into four individual serving glasses or ramekins. Let cool at room temperature for about 15 minutes.

Cover the glasses or ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the posset is set and firm.

Before serving, top each posset with a generous spoonful of mixed berries and garnish with a fresh mint leaf.


Combine the heavy cream and granulated sugar in a medium saucepan. Heat over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture comes to a rolling boil. Continue to boil for 3 minutes, stirring constantly to prevent scorching.

Remove the saucepan from the heat. Immediately stir in the fresh lemon juice and lemon zest. Whisk gently until well combined.

Carefully pour the hot posset mixture into four individual serving glasses or ramekins. Let cool at room temperature for about 15 minutes.

Cover the glasses or ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the posset is set and firm.

Before serving, top each posset with a generous spoonful of mixed berries and garnish with a fresh mint leaf.
