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Saturday, July 07, 2007

Frozen Lemon Bavarian Creme

The Altitude Adjustment Section
This is a very airy dessert, light and refreshing, perfect for a Summer day! You can also make it with orange, lime, or tangerine. I like them frozen, but they are perfectly stable just chilled. Much like myself!

2 1/2 teaspoons (1 envelope) powdered gelatin
1/4 cup cold water
4 eggs, separated
1 cup sugar
1/2 cup fresh lemon juice
1 cup heavy cream

Place gelatin in cold water to soften. Tape paper collars to the outside of 6 4-ounce ramekins to extend about 1-1/2 inches over rim. In a heavy sauce pan over low heat, whisk together the egg yolks. Add sugar, lemon juice, and zest. Stir till slightly thickened, about 10 minutes. Stir in gelatin and keep stirring till dissolved. Remove from heat and scrape mixture in a bowl over ice and and whisk till cool but not solid. Next, whip up your heavy cream till it makes soft peaks and fold into lemon mixture. Finally whip your egg whites till soft peaks form and gently fold into lemon mixture. Now scoop into prepared ramekins and place in freezer or fridge.