Juice 2-3 lemons and optionally grind the zest of one. If you are serving the possets in lemon shells, cut the lemons horizontally with a sharp knife and then use a smaller knife and a spoon to cut and remove the pulp. Then place the pulp of 3 lemons on a mesh sieve fitted on top of a cup and squeeze with the spoon until all the juice goes into the cup.

You only need 80 ml juice or ⅓ of a measuring cup.

Heat the cream with the sugar in a small saucepan until the mixture starts bubbling. Remove the pan from the heat and add the white chocolate, broken into pieces. Let it sit for a few minutes and then stir until the chocolate melts completely and the mixture becomes smooth.

Add the lemon juice and zest and stir.

Whisk the cream cheese in a bowl. Start adding tablespoons of the lemon mixture to the cream cheese and whisk well after each addition.

After combining them the resulting mixture will be quite runny. Use a ladle or a big spoon to distribute it between the portions. If serving the possets in lemon shells, arrange the halves in a pan so they stay stable.

Cover the pan or the individual ramekins with plastic wrap. Refrigerate them for 5-6 hours or overnight.

You can also freeze them for up to 3 months if you want to eat them frozen or to store them longer.