Lemon Possets

This dessert is so light and refreshing in flavor and the lemon flavor really shines through. It is perfect for Sukkot, and reminds me of the etrog. When served in the lemon as a cup, minimal cleanup after your guests leave!Lemon Possets originated in medieval times in England as a warm alcoholic drink with curdled milk. It has since transformed to this creamy dessert!What you will need:1 pint heavy cream1/2 cup sugar2 tsp grated lemon zest + 1/3 cup lemon juice1/2 tsp vanilla bean paste1/8 tsp saltDirections:1. Stir the cream, lemon zest, and sugar in a saucepan over medium heat. 2. Allow the mixture to come to a simmer to dissolve the sugar, stirring frequently. 3. Reduce the heat to maintain a gentle simmer for 15 minutes, or until it is reduced to about two cups. 4. Remove the reduced mixture from the heat. Stir in the vanilla bean paste, salt, and lemon juice. 5. Let the mixture cool down for 15 minutes. 6. Optional- can use a strainer to remove the lemon zest. I personally like the little flecks of zest and skip this. 7. Divide the mixture into single serve glass dishes, ramekins, or hollowed out lemon halves {great for a party presentation}8. Set in the fridge uncovered to set for 2-3 hours. Once set, cover the Possets and can store in the fridge for up to a week or in the freezer. Enjoy!