Lemon Bavarois
Lemon Bavarois
Ingredients
- 10 g lemon zest
- 250 g milk, any whole milk will do
- 5 egg yolks
- 40 g sugar
- 15 g gelatin sheets
- 250 g heavy whipping cream
- 20 g sugar
Instructions
- 1
Bring the milk and lemon zest to a gentle boil in a saucepan. Once it reaches a gentle boil, remove from the heat and set aside to infuse.
⏱️ 5 min
- 2
While the milk is infusing, soak the gelatin sheets in a bowl of cold water until they are softened. This usually takes about 5-10 minutes. Set aside.
⏱️ 5 min
- 3
In a separate bowl, whisk the egg yolks and 40 grams of sugar together until the mixture becomes pale and fluffy. This can take a few minutes of vigorous whisking.
⏱️ 5 min
- 4
Slowly and gradually pour the warm lemon-infused milk into the egg yolk mixture while continuously whisking to temper the eggs and prevent them from scrambling.
⏱️ 3 min
- 5
Strain the entire mixture through a fine-mesh sieve into a clean saucepan to remove any lemon zest or potential scrambled egg bits. Cook the mixture over low heat, whisking constantly, until it slightly thickens into a custard. Be careful not to let it boil.
⏱️ 7 min
- 6
Remove the custard from the heat. Squeeze out any excess water from the softened gelatin sheets and whisk them into the warm custard until they are completely dissolved.
⏱️ 2 min
- 7
In a separate bowl, whip the heavy cream and 20 grams of sugar until soft peaks form.
⏱️ 5 min
- 8
Gently fold the whipped cream into the cooled custard mixture until just combined. Be careful not to deflate the whipped cream.
⏱️ 3 min
- 9
Pour the bavarois mixture into a 6-inch cake pan that has been lined with parchment paper. Refrigerate for at least 4 hours, or until completely set.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Bavarois
- 10 g lemon zest
- 250 g milk, any whole milk will do
- 5 egg yolks
- 40 g sugar
- 15 g gelatin sheets
- 250 g heavy whipping cream
- 20 g sugar
Instructions
- 1
Bring the milk and lemon zest to a gentle boil in a saucepan. Once it reaches a gentle boil, remove from the heat and set aside to infuse.
⏱️ 5 min - 2
While the milk is infusing, soak the gelatin sheets in a bowl of cold water until they are softened. This usually takes about 5-10 minutes. Set aside.
⏱️ 5 min - 3
In a separate bowl, whisk the egg yolks and 40 grams of sugar together until the mixture becomes pale and fluffy. This can take a few minutes of vigorous whisking.
⏱️ 5 min - 4
Slowly and gradually pour the warm lemon-infused milk into the egg yolk mixture while continuously whisking to temper the eggs and prevent them from scrambling.
⏱️ 3 min - 5
Strain the entire mixture through a fine-mesh sieve into a clean saucepan to remove any lemon zest or potential scrambled egg bits. Cook the mixture over low heat, whisking constantly, until it slightly thickens into a custard. Be careful not to let it boil.
⏱️ 7 min - 6
Remove the custard from the heat. Squeeze out any excess water from the softened gelatin sheets and whisk them into the warm custard until they are completely dissolved.
⏱️ 2 min - 7
In a separate bowl, whip the heavy cream and 20 grams of sugar until soft peaks form.
⏱️ 5 min - 8
Gently fold the whipped cream into the cooled custard mixture until just combined. Be careful not to deflate the whipped cream.
⏱️ 3 min - 9
Pour the bavarois mixture into a 6-inch cake pan that has been lined with parchment paper. Refrigerate for at least 4 hours, or until completely set.
⏱️ 5 min