Recipe by Clem Pedro
3 cups cream
170g caster sugar
2 lemons, zested and juiced
220g Woolworths shortbread biscuits
Add the cream to a pot and bring to a gentle simmer before adding the sugar and stirring through. Once the sugar has dissolved add the lemon zest and juice and simmer for another 5 minutes before pouring into serving glasses.
Place them in the fridge to set for 6 hours or overnight for the best texture. Serve the posset with the shortbreads on the side.