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1
Make the Lemon Pudding In a small bowl, sprinkle the gelatin over 1 tablespoon of water.
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2
In a medium bowl, whisk the egg yolks with the sugar.
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3
Make the Lemon Pudding In a medium, heavy saucepan, combine the cream and vanilla and bring to a simmer.
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4
While whisking constantly, slowly drizzle the cream into the egg yolk mixture.
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5
Pour the custard base into the saucepan and cook over moderately low heat, stirring constantly, until thickened enough to coat the back of a wooden spoon, 3 to 4 minutes.
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6
Strain the custard into a medium bowl.
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7
Add the softened gelatin and whisk until dissolved.
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8
Press a sheet of plastic wrap directly onto the surface of the pudding and let cool to room temperature.
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9
Make the Lemon Pudding In a blender, puree the preserved lemon and lemon juice until well combined.
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10
Stir the lemon puree into the pudding.
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11
Cover again with plastic wrap and refrigerate the pudding until cold and thick, at least 3 hours or overnight.
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12
Make the Basil Syrup Fill a medium bowl with ice water.
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13
In a medium saucepan of boiling water, blanch the 1 cup of basil leaves until they are very tender, about 3 minutes.
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14
Drain and transfer the basil to the ice bath to cool.
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15
Drain well and squeeze dry.
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16
In a blender, combine the basil and simple syrup with 1 tablespoon of water and puree until smooth.
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17
Make the Basil Syrup Spoon the preserved-lemon pudding into bowls.
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18
Drizzle with the basil syrup, garnish with basil leaves and serve.
