Preserved Lemon pudding with basil syrup

By Maggster29

Ingredients

• Lemon Pudding
• 1 tsp unflavored powdered gelatin
• 8 large egg yolks
• 1/3 cup sugar
• 1 1/3 cups heavy cream
• 1 tsp pure vanilla extract
• 1/4 preserved lemon, pulp discarded and rind finely chopped
• 1/3 cup fresh lemon juice
• Basil Syrup
• 1 cup lightly packed basil leaves, plus small leaves for garnish
• 1 tbsp. simple syrup (To make simple syrup: in a saucepan combine 1/4 cup sugar and 1/4 cup water. Cook over low heat, stirring until the sugar dissolves. Refrigerate the mixture until chilled)

Preparation

Step 1

Make the lemon pudding
1. In a small bowl, sprinkle gelatin over 1 tbsp of water. In a medium bowl, whisk the egg yolks with sugar.
2. In a medium, heavy saucepan, combine the cream and vanilla. Bring to a simmer. While whisking constantly, slowly drizzle the cream into the egg yolk mixture. Pour the custard base into the saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a wooden spoon (about 3-4 minutes). Strain the custard into a medium bowl. Add the softened gelatin and whisk until dissolved. Press a sheet of plastic wrap directly onto the surface of the pudding and let cool to room temperature.
3. In a blender, puree the preserved lemon and lemon juice until well combined. Stir the lemon puree into the pudding. Cover again with plastic wrap and refrigerate the pudding until cold and thick, at least 3 hours- overnight is best.

Make the Basil Syrup
1. Fill a medium bowl with ice water. In a medium saucepan of boiling water, blanch the 1 cup of basil leaves until they are very tender (about 3 minutes). Drain and transfer the basil to the ice bath to cool. Drain well and squeeze dry. In a blender, combine the basil and simple syrup with 1 tablespoon of water. Puree until smooth.
2. Spoon the preserved lemon pudding into bowls. Drizzle with basil syrup. Garnish with basil leaves and serve.