Lemon Bavarois
Not overly sweet or very sour type but refreshing with a subtle of lemon flavour. It can be served in moulds or serving cups and chill in the refrigerator set for at least 4 hours. Enjoy!
Ingredients
- 4 egg yolks
- 60 g caster sugar
- 300 ml fresh milk
- 3 lemon zest - I used large lemons
- 2-3 tbsp lemon juice
- 10 g gelatin powder - plus 1.5 tbsp water
- 185 ml dairy whipping cream
Instructions
- Soak gelatin powder with water and set aside. In a bowl blend egg yolks and sugar together until sugar dissolved, about a minute, stir well and set aside.
- Gentle boil fresh milk with lemon zest at low heat, keep stirring until bubbles start to appear at the side of the pot, off heat.
- Pour warm milk into egg yolk mixture, stir well and pour it back to the pot. At low heat, stirring egg yolk constantly till almost boil. Off heat and drop in soaked gelatin, stir mixture again until gelatin dissolved. Strain and leave to cool.
- Whisk whipping cream till soft peaks (runny stage) for about 30 seconds.
- Add 2-3 tablespoons of lemon juice into egg yolk mixture, stir well and fold in whipped cream.
- Pour lemon mixture into serving cups and refrigerator for at least 4 hours or until set. Enjoy!
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