Description
A light and refreshing French dessert boasting a silky, velvety texture with a burst of citrus flavor.
Ingredients
- Fresh lemons
- Granulated sugar
- Egg yolks
- Gelatin
- Heavy cream
- Vanilla extract
Instructions
- Prepare the Gelatin: Bloom the gelatin in cold water for about 5-10 minutes.
- Make the Custard: In a saucepan, combine lemon juice, lemon zest, and sugar. Heat until dissolved. Whisk egg yolks and pour in a small amount of the warm mixture. Return to pan and stir until it slightly thickens, about 5-7 minutes.
- Incorporate the Gelatin: Stir in bloomed gelatin until dissolved, then cool slightly.
- Whip the Cream: Whip heavy cream until soft peaks form and fold gently into the cooled custard.
- Chill: Pour into ramekins or a bowl and refrigerate for at least 4 hours or until set.
- Serve: Run a knife around edges and invert onto plates. Garnish with fresh fruits or powdered sugar.
Notes
Use high-quality fresh lemons for the best flavor. Ensure the gelatin is fully dissolved for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Lemon Bavarois, French dessert, citrus dessert, chilled dessert, creamy lemon treat