Lemon Bavarian cream (2)
Instructions
Take the cream stirring well the yolks with the sugar and cornstarch and add the warm milk.
Peel a lemon, remove the white part and put the Peel cream bigwigs.
Cook the custard over a fire until it is well thickened, then remove the lemon peel.
Add the isinglass and continue to stir out of the fire until it is cold.
Add the whipped cream.
Grease a mould from Bavarian (sharp as a diamond) with unscented oil or, better, with almond oil and place a freeze.
Meanwhile, dissolve over heat the 2 tablespoons of sugar with a tablespoon of water and peel of the lemon cut into strips as thin, add the liqueur and vanilla.
Pour this syrup over the dish and rovesciatevi above.
Garnish with whipped cream all around.
Ingredients and dosing for 4 persons
- 3 egg yolks
- 3 tablespoons of sugar
- 50 cl of milk
- 1 tablespoon of maizena
- 2 large lemons (zest)
- 2 tablespoons of sugar
- 1 dram of cognac
- Smell of vanilla
- 20 g of isinglass softened in water
- 5 tablespoons of whipped