1/3 cup lemon juice
1/8 cup Java Plum Juice
1 & 1/8 cup heavy cream
1/2 cup sugar
1 sheet gelatin, soaked in ice water
small custard containers
a pan to hold the custard containers
Prepare by placing the custard containers in the pan and making sure that there’s a clear space in the refrigerator to immediately cool posset.
Heat the lemon juice in a small pot and reduce by half. Add Java Plum juice. Set aside.
In a separate pot, combine heavy cream and sugar. Slowly bring to a boil. Remove from heat.
Place the gelatin sheet in ice water until it becomes rubbery.
Combine the juice mixture and the creamy sugar mixture. Add the gelatin and stir until all ingredients are thoroughly mixed.