Zest and Juice the Lemon: Begin by zesting the lemon to capture its fragrant oils. Then, squeeze out the juice. You should have about 60ml (¼ cup) of lemon juice. Set both aside.

Combine Cream and Sugar: In a medium saucepan, combine 300ml of whipping cream and 60g of sugar. Stir to mix well.

Heat Mixture: Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly. Allow it to simmer for 3-4 minutes, or until the sugar has completely dissolved and the cream is hot. Do not let it boil.

Incorporate Lemon Juice and Zest: Remove the saucepan from the heat. Stir in the lemon juice and lemon zest. Mix thoroughly to ensure the lemon is evenly distributed throughout the cream mixture.

Pour into Containers: Pour the lemon cream mixture into serving glasses or ramekins.

Chill: Allow the posset to cool to room temperature. Then, transfer it to the refrigerator and chill for at least 4 hours, or until set. The cream will thicken and become a custard-like consistency as it cools.

Garnish if Desired: Before serving, you can garnish the lemon posset with additional lemon zest, fresh berries, or a sprig of mint for added flavor and visual appeal.

Enjoy: Serve chilled and enjoy this refreshing, creamy dessert!