Boil the cream and caster sugar in a saucepan.
Remove from heat and whisk in the lemon zest and juice to incorporate air.
Pour mixture into ramekins and chill in the fridge for 1 hour until set.
Decorate the set possets with strawberries, figs, and mint.
Preheat the oven to 180°C.
Mix flour, icing sugar, almonds, and cornflour in a bowl.
Rub the butter into the dry ingredients and bring together into a dough.
Divide dough into 24 balls and press into a silicone mould or roll to 1cm thick.
Bake for 10 to 12 minutes until pale golden-brown.
Boil the jam with 50ml of water and simmer for 3 minutes into a syrup.
Make a small dent in the centre of each warm shortbread with your finger.
Spoon the strawberry syrup into the dents and cool on a wire rack.