Juice about 4 large lemons to get the 6 tablespoons of juice and set it aside.
Add the cream, sugar and lemon zest to a medium saucepan and cook on medium heat till the mixture is boiling.
Reduce the heat to low and cook till the mixture is reduced to 2 cups (about 8-12 minutes).
Once the mixture is reduced, turn the heat off and add in the lemon juice, stirring constantly till the cream thickens.
If you want to strain the cream to remove the zest do so at this point (I personally don't).
Divide the lemon posset into 4 glasses or ramekins and cover with plastic wrap. This is to prevent a skin from forming on top as the posset comes to room temperature.
Once the dessert is at room temperature, place it in the fridge and chill for a minimum of 6 hours so it can set.
Cardamom Ginger Cookies
Preheat your oven to 350°F.
Line a cookie sheet with parchment paper.
Mix the sugar, ginger and cardamom in a bowl and set aside.
Defrost and unroll 1 sheet of a frozen 9" pie crust.
Using a small 2" biscuit cutter cut out as many circles as you can and place them on the cookie sheet.
Melt the butter and brush it on the cut out cookies.
Sprinkle the spiced sugar mixture generously on the buttered cookies.
Bake in the oven for 12 minutes or until the cookies are a light tan color and seem to have crisped up.
Garnishing The Posset
Once the Posset is chilled, slice the strawberries and place one along with a few raspberries in each glass.
Place a cookie alongside the berries.
Add a sprig of mint.
sprinkle some powdered sugar on top using a small mesh sieve and serve.
Biscuit Cutter - I use a biscuit cutter rather than a cookie cutter due to it's pretty edges. You're welcome to use or make your cookies any shape.Caster Sugar - Caster sugar is what the British typically use in their desserts and it's a cross between granulated sugar and powdered sugar. It's usually not available in the US but regular granulated sugar works just as well as a substitute in this recipe.Lemon Juice - I usually use about 4 large lemons in this recipe. However, since lemons come in different sizes, it's best to measure the juice in tablespoons rather than the number of lemons.