I adjusted the acidity of pomelo with some ascorbic acid. Not just for the sake of the set, but just because I like more tartness and I didn’t want to resort to lemon since I wanted only pomelo. I use it to make sour orange curd a little tarter, too. Citric acid is great for this purpose, too.
I just did it to taste rather than measuring it, though.
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I use our heavy cream, and for caster sugar, you’d want to whirl the granulated sugar in a clean coffee grinder or food processor. It’s known as Superfine sugar in the States, but whirling in an FP should work.
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My favorite version is from the New York Times, which calls for both heavy cream and regular sugar.
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Bingo! Interesting comments of course. I did reduce to exactly 2 cups as instructed by Cooks Illustrated.
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I appreciate you!
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I can’t believe I’ve never made a posset.
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I haven’t made one, either.
I also haven’t made a fool. I’ve enjoyed fools friends have made.
https://www.highlandfarms.ca/recipes/lemon-fool-with-fresh-berries/
At three hours. I believe it may continue to set up. I’ve taste tested it several times. 
More dairy forward, less intense than curd, and husband likes it better.
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Continued to set up overnight.
Husband is really enjoying it, especially the absence of what he calls “eggy” and “sticky” with curd. I prefer the intensity of the curd, but maybe that’s just the way I made it.
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I found a jar of Passion Fruit Curd at a gourmet shop. I haven’t used it yet- but that’s my jam! Hahaha.
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This is looking pretty good! Our always comes out stiff, as in your latest photo here. Such a nice treat!
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What’s your proportion of cream to lemon juice for a stiff outcome @MunchkinRedux?
Here’s what I use, courtesy NYT:
2 c. heavy cream
2/3 c. sugar
2 t. lemon zest
Pinch of salt
1/3 c. lemon juice
Whisk the cream, sugar, zest and salt over medium-high heat. Simmer vigorously, stirring constantly, until sugar dissolves and mixture thickens slightly - 4-8 minutes (usually closer to 8). Remove from heat and stir in the lemon juice. Let sit until mixture has cooled slightly and a skin forms on top - about 20 minutes. Stir and then strain through a fine-mesh strainer into spouted vessel. Pour mixture into eight 4-oz ramekins. Refrigerate, uncovered, until set - at least 3 hours. Cover and chill overnight.
Strawberries on top, if we have them. 
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And for the lemon posset recipe I use (posted Jan. '22 upthread here: I've got a lot of lemons! - #22 by LindaWhit)
After converting to US measurements, the original recipe (serves 6) is:
600 ml double cream (2.5 cups)
200 g caster sugar (1 cup)
grated rind and juice of 2 lemons
What I make for 3 servings:
300 ml / 1-1/4 cups heavy cream
100 g / 1/2 cup caster sugar
grated zest and juice of 1/2 large lemon
Instructions - pour the cream into a saucepan, add 3/4 cup / 1/3 cup of the sugar and the rind. Bring to a boil, stirring / whisking until the sugar has completely dissolved.
Add the juice from the lemon(s) and boil for half a minute, stirring constantly. Let cool for several minutes in the saucepan, then pour into shallow tea cups or small glasses. Leave to cool on the counter for at least an hour, then transfer to the fridge and chill for at least 3 hours.
No straining for this recipe.
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Making more posset, hopefully with some local oranges.
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Thank you! Going for other versions this time.
Please post results!
Will do. I am also smoking a pastrami, so hopefully I won’t mix them up!
Texas crutch!
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