PROS
Creamy and smooth texture, great lemon flavor
CONS
Requires overnight refrigeration
HEALTH & BENEFITS
This recipe is high in saturated fat and sugar and should be consumed in moderation as part of a balanced diet.
Prep
30 minCook
20 minReady In
24 hoursLevel
DifficultRating
/rating_off.png "1 Star")
Loading...| 1 quart milk | |
| 2 tablespoons lemon zest | |
| 1 tablespoon cold water | |
| 1 teaspoon fresh lemon juice | |
| 2 teaspoons unflavored gelatin | |
| 8 egg yolks | |
| 1 cup white sugar | |
| 1 pinch salt | |
| 1 quart heavy cream | |
| 1/2 cup confectioners ' sugar |
Portuguese Lemon Bavarois is a classic dessert that originated in France and was then introduced to Portugal during the colonial period. This rich and creamy dessert has a light lemon flavor and smooth texture that melts in your mouth. It's perfect for special occasions and can impress your guests with its luxurious taste and beautiful presentation. This recipe takes some time and effort to prepare, but the end result is worth it.
| 1. | In a bowl, soak the gelatin in cold water for 5 minutes. |
| 2. | In a saucepan, heat milk, lemon zest, and salt over medium heat until bubbles appear on the side of the pan. |
| 3. | In another bowl, whisk the egg yolks with sugar until pale yellow. |
| 4. | Gradually pour the hot milk mixture into the egg yolk mixture while whisking constantly. |
| 5. | Pour the mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens. |
| 6. | Remove from heat and stir in the soaked gelatin and lemon juice. |
| 7. | Let the mixture cool to room temperature. |
| 8. | In a separate bowl, whip the heavy cream and confectioners' sugar until stiff peaks form. |
| 9. | Fold the whipped cream into the cooled milk mixture. |
| 10. | Pour the mixture into a greased mold and refrigerate overnight. |
| 11. | To serve, dip the mold in hot water for a few seconds and flip over onto a serving plate. |
| 12. |
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