Serves 4

Directions

1. filling 1 /3 cup sugar 2 lemons, zested 1 tsp vanilla extract 1 cup half-and-half 1/2 TBSP unflavored powdered gelatin ( 1 packet ) 1 cups heavy cream, chilled sauce 2 pints (4 cups) sliced fresh strawberries 2 ½ TBSP balsamic vinegar 1 TBSP Sugar toppinig 1 lemon, zested filling In a saucepan, mash the sugar , lemon peel , vanilla , and 2 TBSP water with a wooden spoon for a minute or so. Add the half- and-half and bring to a simmer over medium -low heat for about 5 minutes. Remove from the heat, cover and let steep for 20 minutes.
2. Lightly oil or spray 4 custard cups or ramekins . In a small bowl, sprinkle the gelatin over 1/4 cup water and let soften for 5 minutes. Whisk the softened gelatin into the hot lemon cream until completely dissolved. Stir in the heavy cream .
3. Strain the mixture into a large liquid measure or pitcher, pressing firmly on the solids; discard the solids. Pour the lemon cream into the custard cups, cover and refrigerate until set, about 5 hours.
4. sauce In a medium bowl, c ombine the strawberries , balsamic vinegar , and sugar , and let stand at room temperature 30 minute s to 1 hour before serving.
5. To serve, run a small knife around each dessert in the ramekin .
6. Invert each ramekin onto a dessert plate and surround with strawberry mixture . Dust lightly with freshly grated lemon zest and serve.