1. Whisk heavy cream, sugars and vanilla in medium saucepan. Bring mixture to a gentle boil on medium-high heat. Cook 2 minutes, stirring occasionally.
2. Remove from heat. Whisk in lemon juice. Strain mixture through fine mesh sieve into large glass measuring cup with spout. Divide Posset mixture evenly among 6 (6-ounce) glass ramekins. Refrigerate, uncovered, 2 to 3 hours to set.
3. To serve, top each posset with whipped cream and sprinkle with additional Finishing Sugar. Serve cold.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
