Description
A light and bright dessert that brings together the tangy flavor of fresh lemons and the luxurious richness of heavy cream.
Ingredients
Scale
- 4 Fresh lemons (juice and zest)
- 2 cups Heavy cream
- 4 Egg yolks
- ¾ cup Granulated sugar
- 1 tablespoon Gelatin
- 1 teaspoon Vanilla extract
Instructions
- Prepare the Gelatin: In a small bowl, sprinkle the gelatin over cold water and allow it to bloom.
- Combine Egg Yolks and Sugar: In a saucepan, whisk together the egg yolks and sugar until thick and pale.
- Cook the Mixture: Gradually whisk in lemon juice and zest, then gently heat the mixture over low heat, stirring constantly until it thickens. Remove from heat and stir in the bloomed gelatin until fully dissolved.
- Whip the Cream: In a separate bowl, whip heavy cream until soft peaks form.
- Fold and Chill: Carefully fold the whipped cream into the lemon mixture. Pour into serving glasses or a mold, cover, and refrigerate for at least four hours, or until set.
- Serve: Once set, serve garnished with fresh berries, lemon slices, or mint sprigs.
Notes
Ensure all ingredients are at the right temperature for best results. Serve heavy cream chilled for fluffier texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 80mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: Lemon, Bavarois, Dessert, Creamy, Spring, Family recipe