Fresh lemon bavarois

About the recipe

Enjoy the light and fresh taste of this creamy lemon bavarois. A perfect ending to any meal

DALL·E 2024-12-14 17.20.49 - A square logo featuring a prince looking directly forward, holding a kitchen whisk in one hand and a magic wand in the other. The design is minimalist.webp

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Servings:

4 persons

Region:

Europe

Kitchen:

French

Working hours:

30 min

Total preparation:

2.5 hours

Course/dish:

Dessert

M, f, v or v

Veggie

Material:

Season:

Complexity:

Simple

Ingredients and supplies

1 large lemon
50 g sugar
1 sachet of vanilla sugar
3 sheets of gelatin
300 g cottage cheese
200 ml cold, long-life whipped cream

Prep-work

Soak the gelatin leaves in a bowl of cold water.

Scrub the lemon well.

Using a fine grater, shave the yellow peel from half a lemon.

Squeeze the lemon and heat the juice with the lemon peel, sugar and vanilla sugar in a pan.

Once the sugar has dissolved, remove the pan from the heat and add the squeezed gelatin leaves.

Stir the mixture well so that the gelatin leaves have dissolved and let it cool slightly.

Preparation

Beat the whipped cream until stiff with a hand mixer fitted with whisks.

Place the cottage cheese in a mixing bowl and add the cooled lemon juice.
Mix this well until it is a smooth homogeneous mixture.

Gently fold in the stiffly whipped cream. Do this as airily as possible.

Divide the bavarois into 4 bowls or 1 larger bowl and leave to stiffen in the refrigerator for at least 2 hours.

KPJ

20 maart 2018