Lemon & Thyme Bavarois

  • 1 litre double cream
  • 350 grams caster sugar
  • 8 gelatine leaves
  • 8 egg yolks
  • 900mls whipped cream
  • Small sprig of thyme
  • Juice of 5 lemons

 Soak the gelatine leaves in cold water until soft.  Bring the milk lemon juice and thyme to boilingAdd the soaked gelatine to the milk mixture.  Pour the milk mixture on to the egg yolks whilst whisking.  Put the mixture back on the heat and whisk until thick custard consistency.  Pass the mixture into a chilled bowl and leave to cool to room temperature.  Fold in the whipped cream and spoon into glasses or moulds and leave in the fridge to set

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