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In a medium saucepan over medium heat, stir together the cream, sugar and lemon zest. Bring to a boil. Adjust the heat to a gentle boil, and cook, stirring often, for 5 minutes.
Take the pan off the heat and let the cream cool for 5 minutes.
Strain the mixture through a fine-mesh strainer into a 4-cup liquid measuring cup or other container for easy pouring.
Pour into 4 four-ounce ramekins or pretty stemmed glasses.
Refrigerate, uncovered, for 2 to 3 hours, or until set.
Top each glass with berries just before serving.