To a small saucepan, add
Heavy Cream (1 1/4 cups)
Caster Sugar (1/3 cup)
. Over a low heat, stir together until the sugar is dissolved.
Increase temperature and bring the mixture to a boil. Once boiling, turn the temperature down to low and let simmer for three minutes, stirring constantly.
Remove pot from heat and gradually stir in the juice from
Lemons (1 1/3)
. Let cool for five minutes.
Divide Posset between serving glasses, cover glasses with plastic wrap, and chill in the fridge for about 4 hours.
Serve with a bit of Lemon Zest on top and enjoy!