- 0.2 grams Lemon Haze extract (wax, shatter, resin)
- 1 cup heavy cream
- Zest of 1 lemon
- 2 teaspoons almond extract
- 1 teaspoon nutmeg, freshly grated, plus more for serving
- ½ teaspoon salt
- 4 pasteurized eggs, separated
- 1/3 cup plus 1 tablespoon sugar, divided use
- 2¾ cups whole milk
- ½ cup bourbon or brandy
- Lemon rind, slivered, as needed
Heat oven to 250 F. Place Lemon Haze extract in a heatproof glass bowl; bake until bubbles have completely released, about 40 minutes. Fill a saucepan with enough water to reach ¾ of the bowl; heat to boil. When oil begins to soften, slowly add cream, whisking vigorously until fully blended. Stir in lemon zest, almond extract, nutmeg and salt.
In large bowl, beat egg yolks with 1/3 cup sugar until mixture thickens and yolks lighten in color. Strain heavy cream mixture into yolk mixture; whisk in milk and bourbon.
Beat egg whites in glass or metal bowl until foamy. Gradually add remaining 1 tablespoon sugar; beat until whites are glossy and hold soft peaks. Gently fold into milk mixture; cover and chill.
To serve, ladle into cups. Finish with a dusting of fresh nutmeg and a sliver or 2 of lemon rind.
Makes about eight 3-ounce servings at about 20 mg THC each.
Recipe courtesy of Joe Guzzo
Photography by Eva Kolenko
Food styling by Adam Pearson
Prop styling by Stephanie Hanes