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 cream

1/2 cup sugar

2 tsp grated lemon zest + 1/3 cup lemon juice

1/2 tsp vanilla bean paste

1/8 tsp salt

Directions:

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!

Silken Tofu Chocolate Mousse

This silken tofu chocolate mousse is quick and easy to whip up, requiring just a few simple ingredients you can find at any grocery store and under 10 minutes of prep time. 

It contains no eggs or dairy. It’s also gluten-free! This creamy chocolate mousse is also a bit higher in protein and lower in fat than traditional chocolate mousse. 

What you will need:

16 oz silken tofu room temperature or slightly warm

4 oz  chocolate chips

2 tbsp maple syrup

1 tsp vanilla extract 

pinch sea salt

2 tbsp cocoa powder 

Note: To ensure the mousse is smooth, tofu should be at room temperature when blended with  chocolate. If it's cold, it may result in a grainy mousse. (Can place the silken tofu in a microwave-safe bowl and pop it in the microwave for a minute or so until it's room temp or even slightly warm)

-Add the tofu to your food processor. Blend the maple syrup and cocoa powder in with the tofu. Then add the vanilla extract and pinch of salt. Blend until completely smooth.

-Add the  chocolate chips to a microwave-safe bowl. Microwave in 30 second increments, stirring in between, until completely melted.

-Add the melted chocolate into the blended tofu mixture and blend until incorporated and smooth. 

-Transfer the mousse into a sealable container and refrigerate for at least 2 hours to set. 

-Serve with fresh fruit, a dusting of powdered sugar, a drizzle of peanut butter, or even flaky sea salt! 

-The mousse will last up to 5 days sealed in the fridge (if you don’t eat it all first)