Heat the cream and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then bring to a boil.

Reduce the heat to maintain a steady boil for 5 minutes, watching closely and reducing the heat as needed to prevent the cream from boiling over. Remove from the heat and stir in the lemon juice and vanilla. Set aside to cool for 15 minutes.

Stir the mixture, then evenly divide into eight small ramekins or hollowed-out lemon halves. Chill in the refrigerator for 2 hours, or until set.

Garnish with berries and mint and serve.