This dessert is so silky smooth and refreshing - you’ll lick the jars clean!<br /><br />Ingredients:<br />Finely grated zest of 4 lemons<br />3/4 cup (175 mL) fresh lemon juice <br />3/4 cup (175 mL) sugar<br />3½ cups (875 mL) 35% cream<br />1/2 vanilla bean, seeds scraped and pod reserved <br />10 large egg yolks<br /><br />Method:<br />In a saucepan, combine the lemon zest, juice, and 1/4 cup of the sugar. Simmer until reduced to 1/2 cup; set aside to cool slightly. <br />In another saucepan, combine the cream, 1/4 cup of the sugar, the vanilla seeds and pod, and bring to just below boiling.<br />In a medium bowl, beat the egg yolks with the remaining 1/4 cup sugar until smooth. Slowly whisk the hot cream into the yolks; stir in the lemon syrup and strain through a fine sieve. Allow to rest for 20 minutes so the bubbles will dissipate.<br />Pre-heat your sous-vide bath to 175ºF<br />Skim any foam from the surface and divide the mixture among 6 sealable Mason jars.<br />Cook sous vide for 1 hour<br /><br />Tip: You're using a whisk.... but don't whisk the mixture, you don't want to incorporate too much air.
