Lemon Bavarian Cream
- 600ml Milk (2% Milk Fat)
- 400ml Heavy Cream
- 150g Sugar
- 6 Egg Yolks
- 2 Lemons (Zest finely grated and juiced)
- 15g Gelatin Powder
- ½tsp Salt
- 250g Bluberries (washed and cleaned)
- 60g Brown Sugar
- 1 Lemon (Zest finely grated and juiced)
- ¼tsp Salt
Lemon Bavarian Cream
- Add a splash of water to the powdered gelatin to re-hydrate it and allow it to bloom.
- Place the milk and half your sugar into a pan and heat over medium high heat until it reaches a simmer.
- Place your egg yolks, salt and remaining sugar into a bowl and whisk until fully incorporated.
- Slowly pour your warm milk into your egg mixture while constantly whisking to form a light custard. Pour your custard mix back into the pan and cook over medium low heat while constantly stirring with a rubber spatula until the custard reaches 165ºF.
- Add your gelatin mix and lemon juice to your custard and whisk till fully incorporated. Pass though a fine sift to remove any lumps. Place the custard mix in a bowl over a large bowl of ice water, and allow the custard to cool and slightly thicken
- Whisk your heavy cream and lemon zest together until the cream has tripled in volume and has begun to stiffen and hold it’s shape.
- Fold your whipped cream into your custard, ensuring your custard mix has cooled down sufficiently that it won’t dissolve your whipped cream but hasn’t become firm yet.
- Pour your Bavarian cream mix into molds and chill in the fridge for 4-6hrs or preferably overnight in the fridge until set and firm.
- Unmold the Bavarian cream by running a thin sharp knife around the end and dip the bowl or container in boiling hot water for 10-15secs to loosen the sides. Carefully invert the Bavarian Cream onto a plate or dish.
- Place your blueberries, sugar, salt, lemon juice and zest into a pan and cook over medium low heat until the mixture comes to a simmer and the blueberry juices have been released.
- Allow to cool before chilling in the fridge.
- The only tricky part of this dish is getting your timing right for when your custard mix has sufficiently cooled and begun to thicken but hasn’t stiffened up too much from the gelatin making it difficult to incorporate the whipped cream. In the scenario that it has chilled too long and already begun to set, you can very lightly reheat it to dissolve the custard mix again before folding in your whipped cream.
- When you’re incorporating your whipped cream into your custard mix, you should add about ¼ of the whipped cream and whisk vigorously to fully incorporate and lighten the custard and than add the remaining ¾ by gently folding into the mix. This will help retain most of the air and volume in the Bavarian cream while ensuring that everything is thoroughly combined.
- I purposely chose not to puree the sauce as I felt having a chunkier sauce with a bit of texture provides better contrast with the Bavarian cream which is almost mousse like in texture.
- You can substitute the blueberries with another berry of your choice to make the sauce, such as strawberries or raspberries. Cherries would also work well with this recipe.
- Instead of having your Bavarian cream in molds and than unmolding them, you can pour the mixture directly into wine glasses or cups and serve them in that instead with the sauce poured on top.