Lemon Poppyseed Posset with Macerated Peaches

Ingredients

• 1 ½ cups heavy cream
• ¼ cup + 2 tablespoons sugar
• 2 tablespoons lemon juice
• ¼ teaspoon poppyseeds
• 1 peach
• 1 teaspoon vanilla
• Pinch of Ballerina Farm Vanilla Bourbon French Salt
• Zest of 1 lemon

Method

1. In a saucepan, gently heat 1 cup of the cream with ¼ cup of the sugar and the poppyseeds over low heat until it reaches a bare simmer. Stir in the lemon juice, then pour the mixture into a Weck Jar and refrigerate for 4–6 hours, or until set.
2. In a mixing bowl, whip the remaining ½ cup of cream with 1 tablespoon of sugar and the vanilla until soft peaks form.
3. Slice the peach, toss with 1 tablespoon of sugar, and let macerate in the fridge until ready to serve.
4. To assemble, top each posset with a spoonful of whipped cream, the macerated peaches and their juices, and finish with a sprinkle of Vanilla Bourbon French Salt and lemon zest.