Lemon Bavarian Cream

Preparation

1. STEP 1 OF 16

   Pour the powdered gelatin into a small amount of cold water

2. STEP 2 OF 16

   Bring the milk to a boil with the lemon peel

3. STEP 3 OF 16

   Remove from heat and discard the peel

4. STEP 4 OF 16

   Whisk the egg yolk with 20 g of sugar, and place the mixture in a saucepan, add the milk and cook over low heat until you obtain a fairly thick cream

5. STEP 5 OF 16

   Remove from heat and add the gelatin

6. STEP 6 OF 16

   Mix well and let the mixture cool

7. STEP 7 OF 16

   Whisk the egg whites with the remaining sugar

8. STEP 8 OF 16

   When the cream is cool, gently pour it into the mixture of sugar and egg whites

9. STEP 9 OF 16

   Pour the mixture into 4 previously chilled molds, place them back into low temperature and leave them for 4-5 hours

10. STEP 10 OF 16

    Dip the whole pineapple in boiling water for 2 minutes

11. STEP 11 OF 16

    Remove it from the water, peel it, then cut it into pieces, place them in a blender and puree

12. STEP 12 OF 16

    Blend with sugar, sparkling water, and lemon juice

13. STEP 13 OF 16

    Pass the puree through a sieve and pour the sauce onto 4 plates

14. STEP 14 OF 16

    Remove the bavarians from the molds and place them on top of the sauce

15. STEP 15 OF 16

    Garnish with slices of fresh fruit

Suggestions

• Pot

• Whisk

• Mixer

• Bavarian mold

General Information

Analysis

Macronutrients (100 gr)