Portuguese Lemon Bavarois Recipes

BAVAROIS

Steps:

• If using leaf gelatine, soak in cold water.
• Cream the yolks and sugar in a bowl until almost white.
• Bring the milk to the boil and whisk onto the yolk mixture.
• Place in a thick bottomed sauce pan and place on a low heat, stirring continuously with a wooden spoon until the mixture coats the back of a spoon. The mixture must not boil just like when making custard.
• Remove from heat and add the gelatine, stir until dissolved.
• Stir occasionally until cool and almost setting point.
• Fold in the lightly beaten cream.
• Fold in the stiffly beaten egg whites.
• Pour into a fancy jelly mould or individual moulds which have been lightly oiled. Refrigerate until set.
• Turn onto a plate and serve.
• Chocolate: melt 50g ( 2 oz) chocolate in the milk.
• Coffee: add some coffee essence or coffee granules in the milk.
• Lemon or orange bavarois: add finely grated zest and juice of 2 lemons or oranges and a drop of orange or yellow food colour to the mix. Increase the gelatine by 2 leaves ( 10g).

PORTUGUESE LEMON BAVAROIS

Steps:

• In a large saucepan over medium heat, combine milk and lemon zest. Bring to a simmer, then remove from heat and strain zest from milk. Set milk aside.
• In a small bowl, combine water and lemon juice. Sprinkle gelatin over top and set aside until liquid is absorbed.
• In a large bowl beat egg yolks, sugar, and salt until mixture is light yellow and forms a slowly dissolving ribbon when beaters are lifted.
• Return milk to saucepan and bring it to a simmer over medium-high heat. Slowly pour the hot milk into yolk mixture, whisking constantly. Return it to the saucepan. Place mixture over medium heat and cook, stirring, until mixture coats the back of a metal spoon. Do not boil. Remove from heat and stir in gelatin mixture. Let cool to room temperature.
• Oil a 3-quart ring mold. In a large bowl, combine cream and confectioners' sugar and whip until fluffy. Fold mixture into cooled custard. Spread in prepared mold, smoothing top. Cover tightly with plastic wrap and refrigerate until set, at least 2 hours, preferably overnight. To serve, briefly dip mold in warm water to loosen. Pat dry, then invert on a serving platter.

PORTUGUESE LEMON BAVAROIS

Steps:

• In a large saucepan over medium heat, combine milk and lemon zest. Bring to a simmer, then remove from heat and strain zest from milk. Set milk aside.
• In a small bowl, combine water and lemon juice. Sprinkle gelatin over top and set aside until liquid is absorbed.
• In a large bowl beat egg yolks, sugar, and salt until mixture is light yellow and forms a slowly dissolving ribbon when beaters are lifted.
• Return milk to saucepan and bring it to a simmer over medium-high heat. Slowly pour the hot milk into yolk mixture, whisking constantly. Return it to the saucepan. Place mixture over medium heat and cook, stirring, until mixture coats the back of a metal spoon. Do not boil. Remove from heat and stir in gelatin mixture. Let cool to room temperature.
• Oil a 3-quart ring mold. In a large bowl, combine cream and confectioners' sugar and whip until fluffy. Fold mixture into cooled custard. Spread in prepared mold, smoothing top. Cover tightly with plastic wrap and refrigerate until set, at least 2 hours, preferably overnight. To serve, briefly dip mold in warm water to loosen. Pat dry, then invert on a serving platter.