A posset is the most ridiculous dessert in existence because it is three ingredients — cream, sugar, lemon — and it tastes like you went to pastry school. You heat cream and sugar, add lemon juice, pour into glasses, and refrigerate. The acid in the lemon sets the cream into this impossibly silky, barely-set custard. No eggs, no gelatin, no tempering, no stress. I serve this at dinner parties when I want to end the meal with something elegant but I have spent all my energy on the main course.