Cooking Classics
The Technique
Lemon Bavarian Cream
Bavarian cream is a patisserie shop staple most often used when molded desserts are planned. Charlotte Royale is an example of when this type of recipe application would be necessary. Bavarian cream generally consists of egg yolks, sugar & gelatin the latter of which aides in setting the cold dessert. It should have a light & airy consistency once prepared similar to a mousse. Once the dessert is sliced, the mixture holds shape offering a beautiful presentation. Learn how to make a French classic in your very own kitchen.
Lemon Bavarian Cream
makes about 3 cups
3 Tbsp fresh lemon juice
1/2 tsp unflavored gelatin
2 egg yolks
6 Tbsp sugar, divided
1/4 cup butter
A smattering of kosher salt
2/3 cup heavy whipping cream
Bring a small amount of water to a simmer in a small saucepan. Fit a small bowl just above it to create a bain marie. Remove the bowl & add the lemon juice. Sprinkle the gelatin over the surface & allow to soften, about 3 minutes. Whisk in the egg yolks & 4 tablespoons sugar then place the bowl over the simmering water. Whisk the mixture constantly until it’s light, frothy & it is consistently thickened throughout when stirred. It will have a deep yellow color, about 5 minutes. Remove from the heat & place the bowl over cool water with a few ice cubes. Whisk the mixture occasionally until cool & it thickens a bit more, about 15 minutes. Beat the butter, the remaining 2 tablespoons sugar & the salt in a medium bowl with an electric hand mixer until fluffy. Add the gelatin mixture & beat until well blended. Fold in the heavy cream a small amount at a time until light & smooth. Use immediately as directed in specific recipe applications.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Lemon Bavarian Cream
Lemon Bavarian Cream will appear grainy due to the addition of granulated sugar however once the heavy whipping cream has been folded throughout the mixture, it will become silky smooth in texture. Since the cream is cold, you will notice that the mixture will begin to thicken during this final procedure so it is important to prepare & add it to specific recipe applications accordingly.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Bring a small amount of water to a simmer in a small saucepan. Fit a small bowl just above it to create a bain marie. Remove the bowl & add the lemon juice. Sprinkle the gelatin over the surface & allow to soften, about 3 minutes. Whisk in the egg yolks & 4 tablespoons sugar then place the bowl over the simmering water. Whisk the mixture constantly until it’s light, frothy & it is consistently thickened throughout when stirred. It will have a deep yellow color, about 5 minutes. Remove from the heat & place the bowl over cool water with a few ice cubes. Whisk the mixture occasionally until cool & it thickens a bit more, about 15 minutes.
No. 2
Beat the butter, the remaining 2 tablespoons sugar & the salt in a medium bowl with an electric hand mixer until fluffy.
2a
Add the gelatin mixture.
2b
Beat until well blended.
2c
Fold in the heavy cream a small amount at a time until light & smooth.
No. 3
Use immediately as directed in specific recipe applications.
The Tune
“When The Sun Comes Out” Ella Fitzgerald
httpa://www.youtube.com/watch?v=yfbuBgphsOM
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Be sweet.
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