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Portuguese Lemon Bavarois
Makes 1 - 3 quart ring mold

1 quart milk
2 tablespoons lemon zest
1 tablespoon cold water
1 teaspoon lemon juice
2 teaspoons unflavored gelatin
8 egg yolks
1 cup white sugar
1 pinch salt
1 quart heavy cream
1/2 cup confectioners' sugar

In a large saucepan over medium heat, combine milk and lemon zest.
Bring to a simmer, then remove from heat and strain zest from milk.
Set milk aside.

In a small bowl, combine water and lemon juice. Sprinkle gelatin
over top and let rest until liquid is absorbed.

In a large bowl beat egg yolks, sugar and salt until mixture is
light yellow and forms a slowly dissolving ribbon when beaters are
lifted. Return milk to medium-high heat and bring again to a
simmer. Slowly whisk hot milk into yolk mixture. Stir in gelatin.
Place mixture over medium heat and cook, stirring, until mixture
coats the back of a metal spoon. Do not boil. Remove from heat and
let cool completely.

Oil a 3-quart ring mold. In a large bowl, beat together cream and
confectioners' sugar until fluffy. Fold mixture into cooled custard.
Spread in prepared mold, smoothing top. Cover tightly with plastic
wrap and refrigerate until set, 2 hours. To serve, briefly dip mold
in warm water to loosen. Pat dry, then invert on a serving platter.


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