Lemon Curd Bavarian Cream

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While planning an Easter Brunch menu for this weekend I was trying to figure out what to make as a dessert option, since it is mostly breakfast food and we will be having a pretty sweet and filling dish with the Grain-Free French Toast Casserole. As I was thumbing through my favorite cookbook, Nourishing Traditions, I came across the recipe for Vanilla Bavarian Cream. It looked so light and airy and I thought it would work as a perfect dessert for the occasion.

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My version of it cuts back significantly on the sugar and fold in pre-made lemon curd. I used the recipe from Jenni Hulet’s Paleo Patisserie, but I also LOVE Martha Stewart’s recipe as well. I usually use Martha’s and sub the sugar for honey, but it calls for 8 eggs and I didn’t have that many when I planned on making it, and Jenni’s only calls for 3. Both of them are seriously so good. I almost didn’t have enough to make the Bavarian Cream because I was eating it bite by bite for the days prior to making this recipe!

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This recipe can be made a day or two ahead and kept in the refrigerator until it is ready to be served.

What are you making for Easter this year? Do you typically serve Easter Brunch or dinner?

I’m so looking forward to time with sweet friends that have become family and all the yummy food!

Lemon Curd Bavarian Cream

serves 12

INGREDIENTS

1 batch lemon curd

1 tbsp grass-fed gelatin

1/2 c water

4 eggs, room temperature, separated

2 tbsp maple syrup

pinch of sea salt

2 cups raw heavy cream

INSTRUCTIONS

In a small saucepan, add the water and sprinkle the gelatin over the top to allow to “bloom”

In a food processor, add the egg yolks, maple syrup, and salt and process until combined.

Meanwhile, turn the heat to low and allow the gelatin to melt slowly until fully dissolved. Do not allow it to boil.

With the food processor on low, slowly pour the gelatin into the mixture. Place in the refrigerator to chill.

In a clean bowl, beat the egg whites until a stiff peak forms.

In a separate bowl, beat the heavy cream until soft peaks form.

Remove the egg yolk mixture from the refrigerator and pulse a few times to break up the gelatin or until it is smooth again. Gently fold this mixture and the lemon curd into the whipped cream. Fold this mixture into the egg whites.

Spoon into individual bowls and allow to chill at least 4 hours before serving.