205 minutes
A refreshing no-bake dessert featuring lemon custards topped with sweet macerated strawberries and a hint of black pepper.
Heavy Cream, none
cups
Granulated Sugar, none
cups
Lemon Zest, grated
tablespoons
Sea Salt, none
pinches
Lemon Juice, none
cups
Strawberries, sliced
cups
Black Pepper, ground
to taste
1. Prepare Cream Mixture
In a medium saucepan, combine heavy cream, granulated sugar, lemon zest, and a pinch of sea salt. Warm over moderate heat, stirring occasionally, until the sugar has dissolved and the cream thickens slightly, about 4 to 5 minutes.
2. Add Lemon Juice
Remove the pan from the heat and allow the mixture to cool slightly, for about 20 minutes. Stir in the lemon juice until thoroughly combined.
3. Strain and Distribute
Pour the mixture through a fine-mesh strainer to remove zest and any bits. Evenly distribute the strained cream into six 6-ounce ramekins. Refrigerate for at least 3 hours to set.
4. Macerate Strawberries
Toss sliced strawberries with 1 to 2 teaspoons of granulated sugar and let them sit for 30 minutes to an hour to macerate.
5. Serve
Top each set custard with a spoonful of macerated strawberries and a grind of black pepper before serving.
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