Bavarian lemon cream
with white chocolate and black currant sauce
Bavarese al limone
It takes time and dishwashing to prepare a dessert of Bavarian lemon cream, but every delicious spoonful proves it to be worth the effort.
Bavarian lemon cream is usually made with eggs and double cream, like in this traditional lemon cream mousse, so when if found a butter based recipe, I was curious to try it out.
Here the Bavarian cream is combined with some of my favourite flavours and arranged on a base of sponge cake. To wave time you might as well buy a ready made sponge or make a crust of crumbled digestive biscuits and melted butter.
For the Bavarian lemon cream
2 sheets of gelatin
2 organic lemons – zest and juice
100 g butter
200 g sugar
For the sponge cake
1 egg white
100 g sugar
100 g flour
25 G butter
1 tsp vanilla
Grated zest of one lemon
For the black currant syrup
100 g black currants
100 g sugar
100 ml water
100 g grated white chocolate
Soak the gelatin in cold water.
Grate the zest of lemons and save half for the sponge.
Squeeze out the lemon juice and boil it in a casserole with butter.
Whisk eggs and sugar until light and fluffy.
Keep whisking while you add the lemon mixture. Make sure not to shock the eggs with too much boiling liquid at a time, or they will start to coagulate.
Return the cream to the casserole and heat it up until it starts to thicken while stirring constantly. Do not allow the cream to boil.
Squeeze excess water from the gelatin and dissolve the gelatin in the cream.
Pour the cream in four identical ramekins. It is easier to get the cream out again, if you use a silicone mold, or line the bottom of the ramekin with parchment paper.
Place the Bavarian lemon cream in the fridge to set.
Meanwhile prepare the sponge cake.
Whisk eggs, egg white, sugar and vanilla sugar light and fluffy.
Stir in flour, grated lemon zest and melted butter.
Distribute the batter over a parchment lined baking sheet. The batter layer should be about 50 mm thick.
Bake the sponge in the oven at 160 C /320 F until it starts to turn golden. Should take around 15 minutes.
Place the sponge on a wire rack to cool.
Use a cake ring the same size as the bottom of the ramekin, and make four sponge circles.
Boil black currants with sugar and water to make a thick syrup.
Release the Bavarian lemon cream from the molds.
Roll the cream in finely grated white chocolate.
Place each piece of lemon cream on a sponge disc.
Strain the black currants, discard the berries, and keep the syrup.
Arrange the sponge and Bavarian lemon cream on individual plates, and douse with black currant syrup just before serving.