Lemon Bavarian Cream

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Lemon Bavarian cream requires whole milk, sugar and a few other basic ingredients. Make lemon Bavarian cream with help from the owner of a bed and breakfast in this free video clip.

Part of the Video Series: Cheesecakes & Desserts
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Video Transcript

Hi, I'm Anna Maria de Freitas, the owner of the Harrison House Suites, Tuckerhouse Inn, and Coho Restaurant in Friday Harbor, San Juan Island, Washington. Today, I'm going to show you how to make a lemon Bavarian cream. So if you'd like to follow me over to the stove, we'll get started. OK so I have some milk. I have one and a half cups of whole milk. We're going to add that to a pot. Then I have half a cup of sugar. I'm going to stir that just until the sugar is dissolved. And also if you notice I have a thermometer. We're going to be temping this to 170 degrees once I add the eggs. And I have a packet of gelatin, which is about a tablespoon. A little limoncello, about a tablespoon of limoncello. And a half a teaspoon of lemon oil. So I'm going to bloom the gelatin with the limoncello and the lemon oil and we'll just let that bloom while I'm working on my custard. I've whisked, these are five egg yolks that I've whisked. And I'm going to slowly add that. Then we'll be adding the bloomed gelatin to it. Then we'll go back to our other station. We'll whip some cream and then fold it all in and we'll have our Bavarian cream. So I'm at about 120 degrees now. And once you get to 170, the custard will become thick and sort of coat the back of the spoon and the back of my spatula. So we have a little ways to go. We're going to stir constantly. You don't want your eggs to curdle. And this will be a wonderful custard or cream that you can use as a filling to a cake, a standalone in a parfait or in a little tart crust. So it's very versatile. And there we go. So now I'm going to pull this off the stove, pull it off the heat. And I'm going to dissolve my bloomed gelatin in my custard. Just make sure that gets dissolved. I'm going to use just a little whisk to make sure I get this fully dissolved. So we want our custard to get totally smooth and silky so we're going to strain it. We want it to have that really luscious mouth feel. OK it looks like we're pretty good. So I'll meet you over at our other station and we'll finish this up. So here's our base and I'm going to strain it in here. There's just a few little pieces of lemon. Better safe than sorry. And I have two cups of heavy whipping cream. And quarter cup of sugar. And we're going to whip this till soft peaks then we're going to fold it all together. OK. I always like to finish it off by hand to make sure we don't over whip. I'm going to set this in the freezer or the refrigerator for a little bit until it chills because we don't want to break down our whipped cream with something hot. OK well I decided to set up an ice bath so I just have a big bowl with some ice water and I'll use this to cool down my lemon custard. Because as I said I don't want to break down my whipped cream when we fold this together. And even though the gelatin in here is going to cause it to reconstitute once it gets cold, we don't want it to become liquid. So I'm just going to let this sit here for a few minutes. We'll keep stirring it. Then we can use my thermometer the other way to temp my cooling. So you want it to get back to about room temperature. I can barely smell that limoncello coming through. Perfect so I'll let that sit there for a little bit. So the whipped cream as you can see is pretty much soft, really very soft. So we'll just give it a. Just finish it off. So many times you can easily over whip in the machine so it's easier to control the whip by hand. And there you see the soft peak just forming so it's perfect. OK let's give this a couple more stirs. Yeah that's perfect. Nice and cool. So we're going to pour this in here and we're going to gently fold it in. I wish all my bowls were clear so you can see right through them. So we're going to gently fold this together. So here we have our Bavarian cream. And since the gelatin hasn't set because it needs to cool and set overnight, or at least six to eight hours, I'm going to use this measuring cup to give me a little bit more control. And I'm going to pour this into a wine glass. And then I have a little tart cup that's made with some filo. That'll give it a nice counterpoint between a crunchy crust and a really soft creamy filling. And I have some lemon zest to finish it off. Gives it a nice fresh bite. And we probably should let this set up a little bit more. But just so you can see how pretty it's going to look. We'll finish it off with a raspberry. That's why it's sinking it but once it sets it will be a gorgeous dessert. So, I hope you enjoy lemon Bavarian cream.


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