Heat the cream: Transfer the cream, the sugar, the salt and the zest to a deep pot and heat over medium high heat until it starts to boil. Reduce the heat and boil, stirring constantly, for 1-2 minutes, taking care not to boil over.
Make the Posset: Add the lemon juice and the vanilla extract to the pot and stir to combine. Pass the cream through a strainer and into a jug to catch the zest and any lumps.
Serve: Divide the mixture between 6 - 8 serving glasses or bowls and chill in the fridge until cold (2-3 hours). Serve with fresh fruit and a mint leave.
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