Lemon Posset

Method

1. Pour the heavy cream and erythritol into a small saucepan and bring to a gentle boil over medium heat, stirring until the erythritol is fully dissolved.
2. Allow the cream mixture to simmer for 3 minutes, stirring occasionally to prevent it from catching on the bottom of the pan.
3. Remove the saucepan from the heat and stir in the freshly squeezed lemon juice, mixing well until the mixture is smooth and slightly thickened.
4. Pour the posset into 2 serving glasses or ramekins, dividing the mixture evenly between them.
5. Allow the posset to cool to room temperature for approximately 10 minutes before transferring to the refrigerator to set for at least 1 hour before serving.