Lemon Posset with Cardamom Ginger Cookies

Zest 2 lemons.

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 medium-low and cook till the mixture is reduced to 2 cups (about 8-12 minutes).

Once the mixture is reduced, turn the heat off, remove the pan from the stove, and add in the lemon juice, stirring constantly till the cream thickens.

Do so now if you want to strain the cream to remove the zest. (see notes)

Divide the lemon posset into four glasses or ramekins and cover with plastic wrap to prevent 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.

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. (see notes)

Beat the egg and brush it on the 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.

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.