Lemon Bavarian Cream

Preparation

1. STEP 1 OF 16

   Pour the gelatin powder 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

   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

5. STEP 5 OF 16

   Remove from heat and add the gelatin

6. STEP 6 OF 16

   Mix well and let the sauce cool

7. STEP 7 OF 16

   Beat the egg whites with the remaining sugar

8. STEP 8 OF 16

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

9. STEP 9 OF 16

   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

10. STEP 10 OF 16

    Immerse the whole pineapple for 2 minutes in boiling water

11. STEP 11 OF 16

    Remove it from the water and peel it, then cut it into pieces, put these in a blender and make a puree

12. STEP 12 OF 16

    Blend with sugar, mineral 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 Bavarian creams from the molds and place them on top of the sauce

15. STEP 15 OF 16

    Decorate with slices of fresh fruit

16. STEP 16 OF 16

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

Suggestions

• Pot

• Whisk

• Beater

• Bavarian Cream Mold

General Information

Analysis

Macronutrients (100 gr)