Pour the cream into a medium-sized pan and bring it to the boil. Add the sugar and lemon juice and zest. Simmer gently for about 3 minutes, then take the mixture off the heat and let it cool for about half an hour.

Pour the mixture into ramekins or glasses, cover with plastic wrap and put in the fridge to set for at least 4 to 5 hours.

Meanwhile, put the sugar into a small pan and heat it until it melts. Add the blueberries and cook for about 5 minutes until you have a compote. Take it off the heat and let it cool.

Just before serving, spoon a thin layer of blueberry compote on top of the lemon posset.

Preheat the oven to 300F/150C.

Cream the butter and the sugar together with a handheld whisk, then work in the flour and macadamia nuts with a wooden spoon.

Turn the mixture out onto a board or clean work surface and gather it up into 3 balls of dough. Knead each dough ball a little until it will come together.

Roughly shape each ball into an oblong and then cut it into about 1-cm wide pieces with a sharp knife. You will end up with rough half-circle-shaped pieces of dough.

Place the uncooked shortbread pieces on a baking sheet lined with baking paper and bake for about 15 to 20 minutes or until the shortbread is a light golden colour.

Leave the shortbread to cool on a cooling rack. To serve, pop a piece of shortbread into the top of each pot of dessert. Delicious!