Brandy Lemon Bavarois | Ice Cream-like Texture скачать в хорошем качестве

Brandy Lemon Bavarois | Ice Cream-like Texture

[Recipe - 5-inch Mold] Milk ··· 180g Brandy ··· 18g Lemon Zest ··· 3g Egg Yolks ··· 3 Granulated Sugar ··· 45g Gelatin Sheets ··· 4g Whipping Cream ··· 180g Lemon Juice ··· 5g Shredded Coconut ··· As needed Lemon Zest ··· As needed [Instructions] ① Soak the 4g gelatin sheets in ice water and set aside. Heat the milk and washed lemon zest until just simmering, then cover and let steep for five minutes. ② Whisk the egg yolks and sugar together. Slowly pour the mixture from step ① into the yolks while whisking constantly. Stir in the brandy. Pour back into the saucepan, heat over low heat, stirring constantly, until the mixture thickens slightly. Turn off the heat. ③ Strain the mixture from step ② through a sieve and let it cool. When the temperature is around 60°C (140°F), add the pre-soaked gelatin (squeeze out excess water first) and stir until dissolved. ④ Whip the whipping cream until it reaches the consistency of thick yogurt (soft peaks). Fold the cooled custard mixture into the whipped cream, then fold in the lemon juice until evenly combined. Pour into a mold lined with parchment paper. Refrigerate overnight. ⑤ Remove the Lemon Bavarois from the mold. Sprinkle with shredded coconut and lemon zest. Slice to serve or eat directly.