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Refreshing No-Bake Lemon Bavarois

A classic French dessert that feels like eating a lemon-scented cloud. Light, airy, and bursting with fresh citrus flavor. No oven needed!
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 4 hours
Servings: 6
Course: Dessert
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 250 g Milk
  • 10 g Lemon zest yellow part only
  • 5 Egg yolks
  • 65 g Caster sugar
  • 13 g Gelatin sheets soaked in cold water
  • 280 g Heavy cream cold
  • 10 g Lemon juice
  • Garnish: Fresh lime slices lime zest

Method
 

  1. Infuse: Bring milk and lemon zest to a boil. Remove from heat, cover, and steep for 20 mins.
  2. Yolks: Whisk egg yolks and sugar until pale.
  3. Combine: Reheat the milk slightly. Slowly pour hot milk into the yolk mixture while whisking.
  4. Cook: Pour back into the pot. Cook over low heat, stirring constantly until slightly thickened (do not boil).
  5. Gelatin: Remove from heat. Add soaked gelatin and stir until dissolved. Stir in lemon juice.
  6. Strain: Strain the mixture through a sieve to remove zest. Let it cool to room temperature.
  7. Whip Cream: Whip heavy cream to soft peaks (yogurt consistency).
  8. Fold: Gently fold the whipped cream into the cooled custard base.
  9. Chill: Pour into a lined 6-inch mold. Refrigerate for at least 4 hours.
  10. Serve: Unmold and decorate with lime slices.

Notes

  • Storage: Keep refrigerated and consume within 2 days for the best texture.
  • Gelatin: If using gelatin powder, use the same weight (13g) and bloom it in 40ml of cold water before adding.
  • Important: Do not let the custard base set completely before folding in the cream, otherwise the texture will be lumpy.