Lemon Posset-Lavender Raspberry Coulis-Lemon Pearls-Pineapple Sage Tuile Leaf

Lemon posset

• 2 cup heavy cream

• ▢3 tablespoons sugar

• ▢2 tablespoon honey

• ▢4 tablespoons fresh lemon juice

• ▢1 TBS lemon zest

• ▢½ teaspoon vanilla bean paste/ extract

Set aside juice and zest. In a sauce pan mix the rest of ingredients and bring to a boil and cut off heat. Add juice and zest and whisk it in very well for a couple of minutes. Pour into vessel, chill for 4 hours or preferably overnight and enjoy!