Recipe of Today: Lemon Bavarois

Recipe of Today: Lemon Bavarois


  • 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


  • 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!

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