Recipe of Today: Lemon Bavarois

Ingredients:

• 2 cups heavy cream
• 1 cup milk
• ½ cup granulated sugar
• 3 egg yolks
• zest of 2 lemons
• ½ cup fresh lemon juice
• 2 tbsps gelatin
• ¼ cup cold water
• lemon slices and mint leaves for garnish

Instructions:

• In a small bowl, sprinkle gelatin over cold water. Let it sit for 5 minutes to bloom.

• In a saucepan, heat the milk and sugar over medium heat until the sugar dissolves. Do not boil.

• In the mixing bowl of your Kitchenin KM50 Stand Mixer, whisk the egg yolks until pale and creamy.

• Slowly pour the hot milk mixture into the egg yolks, whisking continuously to temper the eggs.

• Transfer the mixture back to the saucepan. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not boil.

• Remove the custard from the heat and stir in the lemon zest and juice until well combined. Allow the mixture to cool slightly.

• Microwave the gelatin mixture for 10-15 seconds until fully dissolved. Let it cool slightly.

• Gradually add the gelatin mixture to the lemon custard, stirring well to combine.

• Then grab your Kitchenin KM50 Stand Mixer, whip the heavy cream until stiff peaks form.

• Gently fold the lemon custard mixture into the whipped cream until evenly incorporated.

• Pour the mixture into individual molds or a large serving dish. Tap the molds lightly to remove any air bubbles.

• Place the molds in the refrigerator and let the Bavarois set for at least 4 hours or until firm.

• Once set, unmold the Bavarois onto serving plates. Garnish with lemon slices and mint leaves. Serve and enjoy!