Ingredients:
- zest of 2 lemons
- 1 ½ cups milk
- 5 egg yolks
- ¼ cup granulated sugar
- 1 tbsp unflavored gelatin
- 1 cup heavy cream
- lemon slices for garnish
Instructions:
- Begin by zesting the lemons. In your Sensarte Ceramic Nonstick Sauce Pan, combine the milk and lemon zest.
- Bring the mixture to a gentle boil over medium heat, then remove from heat, cover, and let it sit for about 10 minutes to allow the flavors to infuse.
- In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and fluffy.
- Gradually pour the warm milk mixture into the egg yolk mixture, whisking continuously to prevent the eggs from curdling.
- Pour the combined mixture back into your SENSARTE Ceramic Nonstick Sauce Pan.
- Place the saucepan over low heat and cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Do not let it boil.
- Remove the custard from heat and strain it through a fine-mesh sieve into a clean bowl to remove the lemon zest and any cooked egg bits.
- In a small bowl, sprinkle the gelatin over 2 tbsps cold water and let it sit for a few minutes to soften.
- Add the softened gelatin to the warm custard and stir until completely dissolved.
- In a separate mixing bowl, whip the heavy cream until it forms stiff peaks.
- Gently fold the cooled custard mixture into the whipped cream until well combined, being careful not to deflate the cream.
- Pour the mixture into individual molds or a large serving dish. Refrigerate for at least 4 hours, or until the Bavarois is set and firm.
- Once set, remove from the molds by briefly dipping the molds in warm water to loosen them, then invert onto serving plates.
- Garnish with lemon slices or additional lemon zest for a refreshing touch. Serve and enjoy!
