This is one of the world’s easiest and loveliest desserts.
Makes 4-5 servings
2 1/4 cups whipping cream
3/4 cup plus 1.5 tsp sugar
3 tbsp fresh lemon juice
2 tbsp fresh lime juice
1 tsp grated lemon peel
1 tsp grated lime peel
Mix the 1.5 tsp sugar, lemon peel and lime peel in a small bowl the night before you serve the possets, so it allows plenty of time to go crunchy. Add more sugar if necessary.
Bring the cream and 3/4 cup sugar to boil over medium-heat, stirring until the sugar dissolves.
Boil for 3 minutes, stirring constantly, adjusting the heat as needed to prevent mixture from boiling over.
Remove from the heat.
Stir in the lemon juice and lime juice and cool for 10 minutes.
Stir the mixture again and divide among 6 1/2 cup ramekins or in lovely glass jars.
Cover and chill the possets until set, at least 4 hours or overnight.
Sprinkle atop the possets and serve with a delicate ginger or lemon cookie