Instructions

1. Thinly peel lemons and place the rind in the TM bowl. Grind 5 seconds, speed 10.  Scrape down with the spatula and grind 5 seconds, speed 10. Place in a bowl until required.
2. Squeeze the lemons and make sure you have 100ml of juice. Place the honey, ginger and lemon juice in the TM bowl and heat to make a syrup 5 minutes, 90˚C, speed 4. Set aside to cool.
3. Place the cream in the TM bowl and heat 3 minutes, 70˚C, speed 2.
4. Add the syrup and 1 tablespoon of lemon zest to the cream and mix 8 seconds, speed 3.
5. Pour into glasses using a sieve. Cool and place in the fridge until set. Top with whipped cream, lemon zest and a ginger shortbread on the side.
6. Preheat the oven to 170˚C.
7. To make the ginger shortbread, chop the ginger 5 seconds, speed 4. Reserve in a bowl.
8. Cream the butter and sugar in the TM bowl 10 seconds, speed 4. Scrape down with a spatula and repeat. 
9. Add the flour with the crystallised stem ginger and mix 10 seconds, speed 3 until it comes together. It will have a crumbly appearance. Chill for 15 minutes.
10. Roll out into desired shapes and bake for 15 minutes. Cool and serve with the lemon posset.