recette gastronomique, recette de cuisine
recettes gastronomiques, recettes de cuisine gastronomiques

Recipe: Lemon Bavaroise with Grapefruit, Curacao and Confit Lime Peel

recette de cuisine francaise, Recipe: Lemon Bavaroise with Grapefruit, Curacao and Confit Lime Peel

recette gastronomique - recette de cuisine française  Ingredients to serve 6 people
Preparation : 45 minutes  recette gastronomique - recette de cuisine française  Setting Time : 3 hours minimum
150 (1.76 oz.) + 340 g (11.99 oz.) sugar
3 egg yolks
40 cl (13.53 fl. oz.) lemon juice
20 g (0.705 oz.) custard powder
25 cl (8.45 fl. oz.) milk
7 gelatin strips soaked in cold water
50 cl (16.91 fl. oz.) fresh single cream
Coulis
1 very ripe mango
20 cl (6.76 fl.o z.) coconut cream
Blue Curaçao
Decoration
2 limes
Sirop de Menthe
2 pink grapefruits.


recette gastronomique - recette de cuisine française  List of necessary utensils: 1 stainless steel basin, 1 whisk, 1 lemon squeezer, 1 saucepan, 1 beater, 1 tray, 1 mixer, 1 potato/fruit peeler, 1 slicer, 1 knife with serrated edge, 1 knife with flexible blade, stainless steel rings and plastic film.


Preparation

recette gastronomique - recette de cuisine française  Blanch (cream) the 150 g of sugar with the egg yolks. Add the lemon juice. Dilute the cream powder with a small amount of cold milk from the 25 cl. Boil the rest of the milk, remove from the heat and pour the mix into the boiling hot milk, then cook at low heat for one minute, stirring throughout.
Add the melted gelatin, softened beforehand with cold water. When the mix has cooled, added the stiffened cream. Set in the rings on a film-covered tray.

recette gastronomique - recette de cuisine française  Mix the mango pulp and add half by weight to the syrup (25 cl water and 340 g sugar boiled together). Color the coconut with the blue Curaçao.

recette gastronomique - recette de cuisine française  Remove the lime peel and shred very finely. Plunge three times into boiling water then into cold water to remove the bitter taste. Leave to soak in the Sirop de Menthe.

recette gastronomique - recette de cuisine française  Remove the raw pink grapefruit flesh and take out the pith. Remove the bavaroise from the rings at the last minute, using a knife that has been soaked in hot water. Decorate with the confit lime peel.

The words or expressions in bold type are defined in the "Gourmet Lexicon".


My Tip: prepare the veal stock one or two days beforehand and the parsnips the day before.


  Anny Zipmayer  recette de cuisine gastronomique, recette de cuisine francaise  20 rue des fleurs  recettes de cuisine gastronomique, recette de cuisine francaise  F 68420 EGUISHEIM  recette cuisine gastronomique, recette de cuisine francaise  téléphone : +33 (0) 3 89 29 08 41  recettes cuisine gastronomique, recette de cuisine francaise  email : anny@annyzipmayer.com  recette de cuisine francaise, recette de cuisine francaise  © 2010-2011