In a pot take fresh cream and caster sugar. Boil it for 3 mins, switch off the gas and add lemon zest and lemon juice. Remove any foam from top if there or strain the mixture, Pour cream mixture in desired glasses and refrigerate once cooled down. To make red current syrup: In a pot add caster sugar, lemon juice, water, thyme and red currant. Cook it well. Pour red currant syrup over the set lemon posse. Crush Anzac cookies in a pestle and mortar and sprinkle on top for the crunch. Lemon posse with Anzac cookies is ready to serve.