Yet another classic recipe, one of my favourites to make at culinary college, keto adapted. It's tart, yet sweet and very aromatic. Take it out of the fridge 15 minutes before serving it, to get the real velvety consistency it has for a bigger enjoyment!
- 4 eggs (55-60 gr per egg) separated
- 4-5 unwaxed lemons, zested should produce the juice you need, if not, use more lemons
- 180 g lemon juice
- 500 g heavy whipping cream 35-38% fat content
- 50 g water
- 100 g stevia-erythritol, 1:1 I use Sukrin Gold
- 9 g gelatine sheets, granulated or agar-agar
- 1/2 piece vanilla pod seeds
Wash the lemons, grate their zest, squeeze the juice to get 180 g. Soak the gelatine if in sheets, in the lemon juice, if granulated just add to the water mixture further on in the recipe.
In a saucepan add the water, the lemon zest, the sweetener and the vanilla. Cook on a low heat until the sweetener melts.
Then, add the gelatine sheets in the warm mixture, or the granulated gelatine if using that.
When the gelatine has melted, add the lemon juice. If you don't like the zest in the mixture, strain it first, I leave it in, I enjoy the texture. Put it aside to cool down.
Beat the egg whites to a meringue and place in fridge. Whip the cream in a large bowl as the whole bavaroise will be assembled here. Finally beat the egg yolks until thick and frothy.
Add the lemon mixture to the egg yolks until well combined then add this mixture to the whipped cream stirring with a whisk. The mixture is quite watery.
Finally, add the meringue, folding it gently in one direction so that it remains airy and the protein strings in the egg whites retain their elasticity.
Pour the mixture into 8 glasses or bowls and refrigerate until set.
Be sure to buy unwaxed lemons that have not been cultivated using pesticides, since we use the zest.