Lemon Posset

Instructions

1. Prepare the cream mixture
   In a medium-sized saucepan, combine the double cream and caster sugar. Place over medium heat and bring to a boil, stirring continuously to dissolve the sugar. Once boiling, continue to cook for exactly 3 minutes, stirring constantly to prevent the mixture from boiling over or burning.
2. Add the lemon
   Remove the pan from the heat and immediately stir in the lemon zest, lemon juice, vanilla extract, and limoncello (if using). The mixture will thicken slightly as the acid from the lemon reacts with the cream. Stir well to ensure everything is thoroughly combined.
3. Strain and divide
   Set the mixture aside to cool for 5 minutes, then pass it through a fine-mesh sieve into a jug to remove any lemon zest and ensure a silky smooth texture. Carefully pour the strained mixture into 6 ramekins, glasses, or small serving dishes.
4. Chill and set
   Allow the possets to cool to room temperature before covering each dish with plastic wrap. Refrigerate for at least 3 hours, preferably overnight, until completely set with a firm but creamy texture.
5. Serve and garnish
   When ready to serve, remove the possets from the refrigerator about 10 minutes beforehand. Garnish each posset with fresh berries and a small sprig of mint. Serve with shortbread biscuits on the side if desired.