Lemon posset with summer berries and spiced shortbread

Lemon Posset:

• 400 ml double cream
• 100 g caster sugar
• 1

1. To make the posset, put the cream, sugar and rosemary into a large saucepan over a low heat and slowly bring to the boil. Boil for 3 minutes, then take off the heat and allow to cool. Add the lemon zest and juice and whisk well. Strain the mixture through a fine sieve into a jug. Pour into serving glasses and refrigerate for 3 horn’s or until set.
2. For the short