Lemon Posset

Zest and juice lemons. Set juice (about 1/2 cup plus 1 tablespoon) aside. In a 5-quart pot, bring cream, sugar and the lemon zest to a boil over medium-high, stirring to dissolve sugar. Boil, uncovered, 8 minutes or until slightly thickened, stirring constantly and adjusting heat to avoid boiling over.

Remove from heat; whisk in the lemon juice. Cool 20 minutes. Strain through a sieve into a 4-cup glass measure. Divide evenly among six glasses or ramekins. Cover and chill at least 3 hours or up to 24 hours before serving, garnished with berries and a wide strip of lemon peel.