Portuguese Lemon Bavarois recipe

1 servings

1 quart milk

2 tablespoons lemon zest

1 tablespoon cold water

1 teaspoon lemon juice

2 teaspoons unflavored gelatin

8 egg yolks

1 cup white sugar

1 pinch salt

1 quart heavy cream

1/2 cup confectioners' sugar

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 let rest 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 medium-high heat and bring again to a simmer.

Slowly whisk hot milk into yolk mixture.

Stir in gelatin.

Place mixture over medium heat and cook, stirring, until mixture coats the back of a metal spoon.

Do not boil.

Remove from heat and let cool completely.

Oil a 3-quart ring mold.

In a large bowl, beat together cream and confectioners' sugar until fluffy.

Fold mixture into cooled custard.

Spread in prepared mold, smoothing top.

Cover tightly with plastic wrap and refrigerate until set, 2 hours.

To serve, briefly dip mold in warm water to loosen.

Pat dry, then invert on a serving platter.