6 Lemons, zested
12 oz. Milk
8 oz. Heavy cream
½ t. Lemon extract
½ t. Vanilla extract
7 oz. Sugar
8 oz. Egg whites
Combine lemon zest, milk, cream, extracts and pinch of salt in saucepan and bring to boil. Slowly whisk in sugar and then stir in egg whites. Strain mixture through chinois and pour into 4-ounce molds that have been sprayed with a vegetable spray. Bake in water bath at 250 °F for 25 minutes or until set.
Poached Pear in Port Wine
Peel pears and use a melon baller to scoop out the bottom of the pears. Pour Port wine over the top of the pears and add a little water to cover the top of the pears. Add cloves, cinnamon, all spice, lemon and lime halves. Bring to a boil, then turn down to a simmer. Cook until the pears are soft. Leave in poaching liquid and steep overnight. Strain the reserved liquid and thicken the liquid with a little cornstarch slurry. Slice the pears in fan shape and pour the sauce over the top of the poached pears. Serve with Lemon Latte Cotto and fresh seasonal berries.
