Recipe of Lemon Bavarois

Ingredients:

• zest of 2 lemons
• 1 ½ cups milk
• 5 egg yolks
• ¼ cup granulated sugar
• 1 tbsp unflavored gelatin
• 1 cup heavy cream
• lemon slices for garnish

Instructions:

• Begin by zesting the lemons. In your SENSARTE Ceramic Nonstick Sauce Pan, combine the milk and lemon zest.

• Bring the mixture to a gentle boil over medium heat, then remove from heat, cover, and let it sit for about 10 minutes to allow the flavors to infuse.

• In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and fluffy.

• Gradually pour the warm milk mixture into the egg yolk mixture, whisking continuously to prevent the eggs from curdling.

• Pour the combined mixture back into your SENSARTE Ceramic Nonstick Sauce Pan.

• Place the saucepan over low heat and cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Do not let it boil.

• Remove the custard from heat and strain it through a fine-mesh sieve into a clean bowl to remove the lemon zest and any cooked egg bits.

• In a small bowl, sprinkle the gelatin over 2 tbsps cold water and let it sit for a few minutes to soften.

• Add the softened gelatin to the warm custard and stir until completely dissolved.

• In a separate mixing bowl, whip the heavy cream until it forms stiff peaks.

• Gently fold the cooled custard mixture into the whipped cream until well combined, being careful not to deflate the cream.

• Pour the mixture into individual molds or a large serving dish. Refrigerate for at least 4 hours, or until the Bavarois is set and firm.

• Once set, remove from the molds by briefly dipping the molds in warm water to loosen them, then invert onto serving plates.

• Garnish with lemon slices or additional lemon zest for a refreshing touch. Serve and enjoy!