Lemon posset in lemon boats

Put the heavy cream, sugar and half a lemon's zest in a saucepan and bring to a boil until the sugar dissolves completely; boil about 5 minutes on gentle heat.

Halve lemons lengthwise; run a sharp paring knife round the inside without piercing the skin and pop the pulp out with a spoon.

Trim the tiniest bit off the bottom of each lemon half so it sits without wobbling; if you cut through, put the piece back inside.

Squeeze the pulp and set aside about 6 tablespoons of juice; freeze any extra in an ice cube tray.

Let the cream mixture cool about 10 minutes, still warm; stir in the lemon juice.

Fill the lemon halves, and small ramekins with any extra, not too full.

Refrigerate uncovered, ideally overnight or 24 hours, at least 8 to 10 hours, until set.

Serve with a sprig of mint and berries around the plate.