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Lemon Bavarian

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Ingredients
  Lemons 2 , rind grated
  Boiling water 3⁄4 Cup (12 tbs)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1 Dash
  Egg yolks 3
  Fresh lemon juice 1⁄2 Cup (8 tbs)
  Fresh orange juice 2 Tablespoon
  Heavy cream 1 Cup (16 tbs), whipped
  Sifted confectioners sugar 1⁄2 Cup (8 tbs)
Directions

Steep rind in boiling water.
Combine gelatin with sugar and salt in saucepan.
Beat egg yolks until thick; add rind and fruit juices.
Blend egg mixture into gelatin and cook over low heat, stirring constantly, until gelatin is dissolved.
Remove from heat and chill until mixture mounds slightly when dropped from spoon.
Fold in cream whipped with confectioners' sugar.
Pour into 1 1/2-quart mold.
Chill for at least four hours, or until firm.
Unmold and garnish with whipped cream, strawberries, or chopped candied ginger.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Method: 
Chilling
Ingredient: 
Lemon

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