Bring cream and sugar to a boil over medium-high heat, stirring until sugar dissolves.

Reduce heat to medium and boil for 3 minutes. Stir constantly, you might want to adjust the heat, to prevent it from boiling over.

Remove from heat.

Stir in lemon juice and zest and let sit 10 minutes to cool.

Stir mixture again, and divide evenly between six ramekins, glasses, or carved out lemon shells)

Cover each ramekin with plastic wrap (touching the surface of the cream to prevent skin to form), and chill for at least 3 hours.

Garnish with berries and fresh mint before enjoying.