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Lemon Bavarian Cream, Green Apple, and Strawberries

17/11/2023

The Bavarian cream is a creamy and refined dessert of French origin, but that adapts very well to personalization according to one’s tastes, as in this case with a touch of citrus and fresh fruit. Here are the steps for your Lemon Bavarian Cream, Green Apple, and Strawberries.

Ingredients

For the Lemon Bavarian Cream:

  • 250 ml of milk
  • Grated zest of 2 lemons
  • 4 egg yolks
  • 100 g of sugar
  • 8 g of sheet gelatin (fish glue)
  • 250 ml of fresh cream

For the green apple compote:

  • 2 green apples
  • Juice of 1 lemon
  • 50 g of sugar
  • 100 ml of water

For the strawberry sauce:

  • 200 g of strawberries
  • 50 g of sugar
  • Juice of 1/2 lemon

Preparation

  1. For the Lemon Bavarian Cream, put the gelatin sheets in a bowl with cold water to soften them.
  2. Heat the milk in a saucepan with the grated lemon zest until it becomes lukewarm.
  3. In a bowl, whip the egg yolks with the sugar until you get a light and fluffy mixture.
  4. Add the hot milk, after removing the lemon zest, and mix well.
  5. Transfer the mixture back to the saucepan and cook over low heat, stirring constantly until it thickens (do not boil).
  6. Squeeze out the gelatin sheets and add them to the mixture, stirring until completely dissolved.
  7. Let the cream cool to room temperature.
  8. Whip the cream and gently fold it into the cooled lemon cream.
  9. Pour the mixture into a lightly moistened Bavarian mold and refrigerate for at least 4 hours.

For the green apple compote:

  1. Peel the apples and cut them into small cubes.
  2. In a saucepan, add the apple cubes, sugar, water, and lemon juice.
  3. Cook over low heat until the apples have softened and the mixture has reduced.
  4. Let it cool.

For the strawberry sauce:

  1. Wash and quarter the strawberries, then blend them with the sugar and lemon juice until you get a smooth sauce.
  2. Strain the mixture to remove the seeds and obtain a finer sauce.

To serve, flip the Bavarian cream onto a serving platter, garnish with the green apple compote, and accompany it with the strawberry sauce.

Fun Fact

The name Bavarian cream comes from the region of Bavaria in Germany, but curiously it originated in France, perfected by the chefs of Marie-Antoinette, the queen of Austrian origin. Now you can enjoy it with these flavors that remind you of the Italian summer.

Lemon Bavarian Cream, Green Apple, and Strawberries