Preparation and cooking time: 15 minutes (But make this the day before your dinner)
600ml double cream
150g caster sugar with a bit extra for dusting
Juice and zest of 2 lemons
1. Get a big pan (much bigger than you think you need), pour in the cream and put on a high heat. Stir in the sugar until it's dissolved. Bring to the boil and simmer for 3 minutes. The cream will swell up in volume considerably and you'll soon discover if your pan is big enough. Once the 3 minutes is up, take off the heat and stir in your lemon juice and zest. Pour into individual ramekins or something similar and place in the fridge overnight. The next day they should be set. If they're not, leave in the fridge a bit longer.
2. 10 minutes before serving, dust with a good coating of caster sugar on top of the posset and then fire up your brûlée torch. Pass the flame over the top of the posset – the caster sugar should start to bubble and darken. Once it has, ease off on the flame and the top should form a lovely glassy shell. Repeat on each one and serve.
3. If you can't get a brûlée torch, or for some reason you do not possess the masculine penchant for flame, then you can place your possets on a tray after you've dusted them with sugar, under the grill at its highest setting until the sugar starts to bubble and darken. Just be really careful when you serve them to your guests, as the ceramic will be extremely hot.