For dessert, we'll need lemons. More precisely, the lemons, and the juice from them. I was quite a lemon, which has turned around 70мл juice.

And we'll need heavy cream and sugar. The better and fatter will be the cream (I took 33%), the thicker posset. Pour the cream into a saucepan, add sugar, bring to a boil and keep on heat for 3 minutes, stirring constantly.

Now turn off the heat, pour in the lemon juice, vigorously stirring the mixture. The cream starts to thicken, try the taste, if necessary add lemon juice or sugar. Posset have to be sweet, creamy, with a pronounced lemon flavor. Give mass to cool for 5 minutes and then let cool for at least 3-5 hours, but better overnight. If you plan to submit it as a separate dessert, pour into portioned shapes, cover with clingfilm and put in fridge, serve with crisp biscuits or waffles. If you like ice cream, then send in the freezer. For layer cakes or toppings posset also need to cool in the fridge for a few hours.