Bavarese al Limone

Bavarese al Limone is a light and refreshing Italian dessert that showcases the bright and zesty flavors of lemon. This creamy, custard-like treat is perfect for a warm day or as a sophisticated finish to a meal.

Ingredients

• Whole milk - 200 ml
• Heavy cream - 100 ml
• Granulated sugar - 50 g
• Egg yolks - 2
• Gelatin sheets - 2 (about 4 g)
• Lemon zest - 1 teaspoon
• Lemon juice - 30 ml
• Vanilla extract - 1/2 teaspoon
• Pinch of salt

Steps

1. Soak the gelatin sheets in cold water for about 10 minutes until softened.
2. In a saucepan, combine the whole milk, granulated sugar, and a pinch of salt. Heat over medium heat until the sugar dissolves and the mixture is warm but not boiling.
3. In a bowl, whisk the egg yolks until pale, then slowly add the warm milk mixture to the yolks, whisking continuously to temper the eggs.
4. Return the mixture to the saucepan and cook on low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
5. Remove from heat and stir in the softened gelatin, lemon zest, lemon juice, and vanilla extract until fully dissolved.
6. Allow the mixture to cool to room temperature, then gently fold in the heavy cream until combined.
7. Pour the mixture into two serving cups or molds and refrigerate for at least 4 hours or until set.
8. To serve, you can unmold the bavarese onto a plate or serve directly in the cups, garnished with additional lemon zest or fresh berries if desired.

Nutrition

• Calories: 280
• Protein: 4 g
• Carbs: 28 g
• Fiber: 0 g
• Sugar: 22 g
• Sodium: 40 mg
• Cholesterol: 150 mg
• Total Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Rich in calcium and vitamins from dairy ingredients.
• Lemon provides vitamin C and antioxidants.

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