Whisk together the egg yolks, sugar, lemon juice and vanilla pod over a saucepan of lightly simmering water, until thickened. Gradually add to the whipped cream and gently fold together keeping light and airy. Pour into a serving glass and chill for at least 2 hours or overnight.

To make the biscuits:
Preheat the oven to 180˚C. Make the biscuits by rubbing the butter into the flour, almonds, ginger and bread soda until it resembles fine breadcrumbs .Melt the golden syrup in the microwave or in a small pot and stir in the sugar. Then add to the dry ingredients and mix well using a spatula. Roll into small balls and place on a baking tray lined with parchment paper. Bake for 15-20 minutes until golden and cool on a wire rack before serving.These keep well in an airtight container for a week.
Serve the lemon posset topped with a few fresh berries, and a sprig of mint or lemon balm, with the biscuits on the side.