In a saucepan, over medium heat, bring to simmer the cream and sugar, stirring with a whisk, for 2 minutes or until the sugar is fully dissolved.
Remove from the heat and allow to cool for 5-10 minutes or so to ensure the mixture doesn’t curdle when adding the lemon to the cream.
While the mixture cools, grate the zest and squeeze the juice from 2 lemons in a small jug.
Add the juice and zest to the cream mixture and whisk thoroughly until smooth.
Pour the lemon cream mixture into four serving glasses and refrigerate for four to eight hours or overnight preferably.
In the meantime, prepare the confit lemon, in a small saucepan. Place the lemon zest of the last two lemons. Cover with some water and bring to the boil over medium heat.
Immediately remove from the heat, pour the mixture through a sieve to keep the zest. Repeat the process 2 more time until the zest boiled 3 times. Drain the liquid again each time.
Place the lemon zest back in the saucepan and add then the lemon juice and icing sugar.
Over very low heat, bring to simmer and cook for 4-5 minutes until the mixture turns syrupy yet pourable. Remove from the heat and transfer in a small container to store.
Once cooled, cover with cling film.
To serve, place the lemon posset out of the fridge, decorate with a few raspberries and a few dots of the lemon zest confit. Serve with a biscuit if desired!