Lemon bavarian cream
Instructions
Pour the powdered gelatin in a small amount of cold water.
Bring to a boil the milk with the lemon peel.
Remove from heat and discard the Peel.
Beat the egg yolk with 20 g of sugar and put the mixture in a saucepan, add the milk and simmer until you have a fairly consistent cream.
Remove from heat and add gelatin.
Mix well and let cool the sauce.
Beat the egg whites with the remaining sugar.
When the cream is cold, pour it gently in the preparation of sugar and egg whites.
Pour the mixture into 4 moulds, previously gunned down in the fridge, put them back at low temperature and lasciarceli for 4-5 hours.
Immerse the whole pineapple for 2 minutes in boiling water.
Remove from water and peeling, then cut it into pieces, put them in a blender and puree them.
Mix with sugar, water and lemon juice.
Pass the mashed potatoes in a strainer and pour the sauce on 4 plates.
Remove the Bavarians from the molds and arrange over the sauce.
Garnish with slices of fresh fruit.
Wine: Passito di Chambave (Aosta Valley), or Malvoisie of Nus (Aosta Valley).
Ingredients and dosing for 4 persons
- 1 1/2 tablespoon of powdered gelatin
- 4 cups of milk
- == 1 lemon (zest)
- 1 egg yolk
- 40 g of sugar
- 2 egg whites
- Pineapple sauce:
- 500 g of fresh pineapple
- 200 g of sugar
- 1 cup of carbonated mineral water
- 1/2 lemon (juice)