Lemon Bavarian Cream is a fresh and creamy dessert, perfect for ending a summer dinner. The delicate lemon gelatin pairs perfectly with the sweet and tangy pineapple sauce. A light and refined dessert that will win over all palates.
Pour the gelatin powder into a small amount of cold water
Bring the milk to a boil with the lemon zest
Remove from heat and discard the zest
Beat the egg yolk with 20 g of sugar and place the mixture in a saucepan, add the milk and cook over low heat until a fairly thick cream is obtained
Remove from heat and add the gelatin
Mix well and let the sauce cool
Beat the egg whites with the remaining sugar
When the cream is cold, gently pour it into the sugar and egg white mixture
Pour the mixture into 4 molds previously chilled in the fridge, put them back at a low temperature and leave them for 4-5 hours
Immerse the whole pineapple for 2 minutes in boiling water
Remove it from the water and peel it, then cut it into pieces, put these in a blender and make a puree
Blend with sugar, mineral water, and lemon juice
Pass the puree through a sieve and pour the sauce onto 4 plates
Remove the Bavarian creams from the molds and place them on top of the sauce
Decorate with slices of fresh fruit
Wine: Passito di Chambave (Valle d'Aosta) or Malvoisie de Nus (Valle d'Aosta)
Pot
Whisk
Beater
Bavarian Cream Mold
Store in the refrigerator
Gluten-free recipe
Italia
| Energy (kcal) | 130.41 |
| Carbohydrates (g) | 17.47 |
| of which Sugars (g) | 17.47 |
| Fat (g) | 4.86 |
| of which Saturates (g) | 2.7 |
| Protein (g) | 5.09 |
| Fiber (g) | 0.32 |
| Sale (g) | 0.09 |
