Lemon and coconut bavarois

Bavarois de coco y limón
Bavarian cream or simply bavaroise is a cold dessert of pastry that usually gelatin, custard, and whipped. This sweet is a Swiss invention, but it is sometimes attributed to Marie-Antoine Carême. Here we teach you how to make a lemon and coconut bavarois.

Option 1: Bavarois of coconut and lemon


  • The juice of 1 lemon
  • 200 g sugar
  • 6 leaves of gelatine
  • 1 tin of evaporated milk
  • 6 eggs
  • 1 tablespoon brandy
  • 2 tablespoons grated lemon peel
  • 50 g of grated coconut


  • Put to soak the leaves of gelatine in cold water. When they are hydrated, drain and reserve.
  • Beat in a saucepan the yolks and the sugar until they become white and increase their volume.
  • Add the brandy, lemon zest and beat.
  • Add hot milk and place the saucepan to the bath Maria. Stir constantly until the cream thickens.
  • Slightly heat the lemon juice and undo the hydrated leaves of gelatine in it. Add to the cream.
  • Beat the whites to snow (until you can give return to the Bowl while whites fall) and incorporate them into the cream stirring with outflanking so as not lose air.
  • Pour the mixture into a previously greased and let stand in the refrigerator for 6 to 8 hours.
  • Brown coconut in a frying pan without stirring it.
  • Unmold the cake on a platter, garnish with whipped cream, coconut and serve.

Option 2: coconut Bavarois


  • 750 ml of milk
  • 150 g of grated coconut
  • 10 sheets of gelatin
  • 6 egg yolks
  • 150 g sugar
  • 500 ml of liquid cream to mount
  • Colors (optional) chocolate vermicelli


  • Immerse the leaves of gelatine in a bowl of water cold so tender and they hydrate.
  • Bring to a boil 500 ml of milk with care that is not out. Turn off the heat and add the grated coconut. Mix well, cover and leave to cool.
  • Separately, beat the egg yolks with the sugar until a thin foam. Strain the milk mixture and coconut by pressing to obtain the maximum volume of liquid.
  • Measure the liquid retrieved and add the rest of the milk to recover the 500 ml. add milk to the egg yolks and sugar mixture slowly and stirring constantly.
  • Put the mixture obtained in a saucepan over low heat, until it begins to thicken without stirring at any time, since the bottom can burn very easily.
  • Remove from heat, add the drained gelatine and stir well so that it integrates.
  • Leave to cool.
  • Assemble the cream and incorporate it into the already cold cream with outflanking.
  • Pour the mixture into a previously greased and let cool until set.
  • Carefully unmold and decorate with colors noodles before serving.

Option 3: Bavarois of coconut and lemon

Beneficios del coco


  • 2 cups of cream
  • 1 cup of icing sugar
  • 1 cup coconut milk
  • 3 tablespoons gelatin
  • 1 cup hot water
  • 1 tablespoon of lemon juice
  • Coconut toast to taste


  • Place the cream and sugar icing in a pot over medium heat and bring to a boil carefully that not come out of the pan. Allow to cool slightly and add the coconut milk, stirring to mix well.
  • Apart, sprinkle the gelatine over hot water, stir to dissolve and allow to cool.
  • Add to cream mixture, stirring, gelatin and lemon juice.
  • Pour mixture into a previously greased and refrigerate 4 hours until it takes consistency.
  • Just before serving, remove from pan and sprinkle with toasted coconut.
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