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Lemon Bavarois

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Who doesn't love summer desserts but hate the heaviness? This Lemon Bavarois is the ultimate refreshing treat—light and mousse-like as a cloud, with a bright lemon aroma blending into rich creamy milk. The sweet‑sour balance is just perfect, not cloying at all. You can finish an entire cup without feeling weighed down!

 

Ingredients:

Lemons 2, heavy cream 280g, whole milk 250ml, granulated sugar 60g, gelatin sheets 10g, fresh lemon juice 15ml, egg yolks 4, lemon zest (a little).

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Production Methods:

1. Soak the gelatin sheets in cold water until soft. Zest only the yellow outer peel of the lemons—be careful not to scrape the white pith, as it will make it bitter.

2. In a small saucepan, heat the milk, sugar, and lemon zest over low heat until the sugar dissolves. Turn off the heat, add the softened gelatin, and stir until completely melted.

3. Pour in the lemon juice and mix well. Strain the mixture through a sieve for a smoother, more delicate texture, then set aside to cool.

4. Whip the heavy cream to 60% stiffness (with slight trails but still flowing). In two batches, gently fold the whipped cream into the cooled lemon milk mixture until evenly combined.

5. Pour into serving containers and chill for at least 4 hours until set. Garnish with lime slices on top, and it’s ready! Melt‑in‑the‑mouth, never heavy.

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  The zesty lemon refreshes the palate, while the creamy texture is smooth and not overly sweet—lighter than mousse, softer than pudding. A chilled bite on a hot day is both cooling and comforting. With just a few dollars' worth of ingredients, you can enjoy dessert freedom. All lovers of fresh, clean flavours, save this recipe and give it a try!

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