Add a photo

Portuguese Lemon Bavarois

By: John Pacheco  
"This is a delicious pudding-custard-like dessert from Sintra, Portugal. Fill the center with fresh fruit."

Rating: This weblink has been rated 2 times with an average star rating of 1.5 Read Reviews (2)

Rate/Review | 131 people have saved this

Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
2 Hrs 40 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 1 - 3 quart ring mold
 

Ingredients

  • 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

Directions

  1. 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.
  2. In a small bowl, combine water and lemon juice. Sprinkle gelatin over top and let rest until liquid is absorbed.
  3. 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.
  4. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 261 | Total Fat: 20.3g | Cholesterol: 151mg

ADVERTISEMENT

 

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 17, 2005 by Hot Chilli 
The flavour of this was nice but it didn't set. After 24 hours it was a thick pouring custard... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?