Portuguese Lemon Bavarois Recipe - Allrecipes.com
  • READY IN 3+ hrs

Portuguese Lemon Bavarois

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 3-quart ring mold Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    3 hrs 10 mins


  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 set aside 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.
  4. Return milk to saucepan and bring it to a simmer over medium-high heat. Slowly pour the hot milk into yolk mixture, whisking constantly. Return it to the saucepan. Place mixture over medium heat and cook, stirring, until mixture coats the back of a metal spoon. Do not boil. Remove from heat and stir in gelatin mixture. Let cool to room temperature.
  5. Oil a 3-quart ring mold. In a large bowl, combine cream and confectioners' sugar and whip until fluffy. Fold mixture into cooled custard. Spread in prepared mold, smoothing top. Cover tightly with plastic wrap and refrigerate until set, at least 2 hours, preferably overnight. To serve, briefly dip mold in warm water to loosen. Pat dry, then invert on a serving platter.
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Reviews More Reviews

Jul 17, 2005

The flavour of this was nice but it didn't set. After 24 hours it was a thick pouring custard consistancy. Also the texture was a bit grainy when eating (it was smooth to look at). I think it needs a lot more gelatine to make it set. Don't think I will try again though.


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  • Calories
  • 261 kcal
  • 13%
  • Carbohydrates
  • 17 g
  • 5%
  • Cholesterol
  • 151 mg
  • 50%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 61 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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