Step 1

Add white chocolate, eggs, lemon zest, lemon extract, vanilla and salt to a blender. Pulse until chocolate is broken into bits.

Step 2

In a small bowl, heat cream in the microwave in 20 second increments until just steaming (do not boil).

Step 3

With the blender running, slowly pour the hot cream into the chocolate mixture. Continue to blend until completely smooth.

Step 4

Divide custard evenly amongst 3 ramekins or custard cups.

Step 5

Pour 1 cup of water in the Instant Pot and insert the steam rack.

Step 6

Using the display panel select the MANUAL or PRESSURE function*. Use the +/- keys and program the Instant Pot for 0 minutes.

Step 7

When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.

Step 8

Carefully remove the ramekins from the pot to a cooling rack. When completely cool, cover with plastic wrap and refrigerate for at least 4 hours.

Step 9

Meanwhile, combine raspberries, 2 tbsp water and sugar in a blender. Blend until smooth, adding additional water as needed. Strain the sauce to remove seeds.

Step 10

At least thirty minutes before serving, top each ramekin with 1-2 tbsp of sauce and refrigerate.