Step 1

In a medium saucepan combine the cream, sugar and grated ginger.

Step 2

Bring mixture to a boil, stirring to dissolve the sugar. Continue boiling over medium heat until the mixture reduces to 2 cups. This will take about 10 minutes. Watch that the cream does not boil over. Pour the cream mixture into a 2-cup meauring cup to make sure it is at or close to 2 cups. If not, return the cream to the saucepan and continue boiling.

Step 3

When the mixture is reduced to two cups, remove the saucepan from the heat and pour into a bowl then stir the lemon juice into the cream mixture.

Step 4

Let the mixture cool for 15 minutes then strain the cream through a mesh strainer into a bowl or measuring cup.

Step 5

Pour the custard into 6 ramekins then refrigerate for two hours or until set.

Step 6

You can leave the posset as is or top with raspberries, lemon zest and candied ginger, or any toppings you prefer.