2 cups of heavy cream
3/4 cup sugar
juice of 2 lemons or 2 limes

Pour heavy cream and sugar into a heavy-bottomed, non-reactive saucepan. Bring to a boil, stirring constantly. Reduce heat somewhat and stir vigorously for 3 minutes. Remove from heat and stir in lemon or lime juice. Pour into 6 custard cups and refrigerate for a couple of hours. Serve in cups, garnished with raspberries and dusted with confectioners’ sugar.

According to Food Lover’s Companion, by Sharon Tyler Herbst, a posset is a hot drink, consisting of hot milk, wine or ale, sugar and spices, considered in the Middle Ages to be a remedy for colds. Since this recipe came from a proud Irishman, he will insist that his definition is the correct one.