Lemon and yoghurt bavarois

Lemon and yoghurt bavarois
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 200 ml yoghurt
  • 66 gr white sugar
  • ½ tspn vanilla essence
  • 6 gr leaf gelatine
  • 2 lemons
  • 100 ml double cream
  1. Soak the gelatine in ample cold water until soft.
  2. Zest the lemons.
  3. Press the lemons and add water if needed to make 200 gr.
  4. Warm the lemon juice with the sugar.
  5. Drain the gelatine and dissolve in the lemon juice.
  6. When it is back at room temperature, stir the lemon juice in the yoghurt with the vanilla essence.
  7. Whisk the cream to semi-soft peaks and fold into the puree.
  8. Pour the lemon bavarois in the mould and refrigerate until set, preferably half a day or overnight.
  9. Unmold the bavarois by running a knife around the rim and turn upside down on the plate. Decorate with some candied lemon or mint.
Stuff to know
Make sure the gelatine is fully rehydrated in cold water before using it.
Don’t add the soaked gelatine the a boiling liquid since it will loose its setting capacity. Gelatine will set when its temperature falls below 25°C.
Allow the bavarois at least six hours to fully set.