Lemon Bavarian Cream

Pour the powdered gelatin into a small amount of cold water.

Bring the milk to a boil with the lemon peel.

Remove from the heat and discard the peel.

Beat the egg yolk with 20 g of sugar and put the mixture in a saucepan, add the milk and cook over low heat until you obtain a fairly thick custard.

Remove from the heat and add the gelatin.

Stir well and let the custard cool.

Beat the egg whites with the remaining sugar.

When the custard is cold, gently pour it into the sugar and egg white mixture.

Pour the mixture into 4 molds previously chilled in the refrigerator, place them again at a low temperature and leave them there for 4-5 hours.

Immerse the whole pineapple in boiling water for 2 minutes.

Remove it from the water, peel it, then cut it into pieces, put them in a blender and make a purée.

Blend with sugar, mineral water and lemon juice.

Pass the purée through a sieve and pour the sauce onto 4 plates.

Remove the bavarians from the molds and place them over the sauce.

Garnish with slices of fresh fruit.

Wine: Passito di Chambave (Valle d'Aosta) or Malvoisie de Nus (Valle d'Aosta)