In a small bowl, soften gelatin in lemon juice.

Meanwhile, in a medium saucepan, combine cream and next 3 ingredients. Cook over medium heat, stirring occasionally, until sugar is dissolved. When bubbles form around edge of saucepan, turn off heat, and stir in gelatin mixture, stirring until dissolved. (If the gelatin doesn’t completely dissolve in 3 minutes, return to heat, and warm gently until dissolved.)

Pour mixture into 8 (4-ounce) ramekins. Refrigerate, uncovered, for at least 4 hours. Top with Candied Lemon Curls. Garnish with mint leaves, if desired.