For another delicious spiced lemon dessert, also check out this cardamom cake recipe!
About the recipe:
Bavarian cream (also known as creme bavaroise) is a light and airy custard dessert that was invented several hundred years ago. It's made with egg, sugar, cream and flavorings. What sets Bavarian cream apart from other types of custards is the fact that it is set with gelatin. (Other custards are set with thickeners such as corn starch, flour or just egg.)
In its simplest form, Bavarian cream is flavored with vanilla but you can add almost any flavor you like to it. In the recipe here I added lemon juice and zest along with a touch of ground ginger. The flavors add a delicious freshness to this Bavarian cream and make it perfect for summer.
What's in lemon ginger Bavarian cream?
Can I substitute fresh ginger?
No, you cannot substitute fresh ginger in this particular recipe. That's because fresh ginger contains enzymes that keep gelatin from setting.
Recipe notes & tips:
- Once you've added the gelatin, the Bavarian cream will start to set fairly quickly. Be sure to have your glasses/serving bowl ready beforehand so you can fill them quickly.
How to make it:
See full ingredients & instructions in the recipe card below!
Step 1. Bavarian cream is set with gelatin and that’s what this recipe starts with. Add powdered, unflavored gelatin and cold water to a saucepan and set aside.
Step 2. In a large mixing bowl, combine egg yolks*, sugar, powdered ginger, lemon zest and lemon juice.
*RECIPE NOTE: Add the egg whites to a clean mixing bowl. You will whip them later.
Step 3. Briefly whisk egg yolks, sugar and flavorings together, then set aside.
Step 4. Whip the egg whites to stiff peaks. Set aside.
Step 5. In a separate bowl, whip heavy cream with sugar to stiff peaks. (You don’t need to clean the beaters in between whipping the egg whites and the cream). Set aside.
Step 6. Check that the gelatin has soaked up all the water (it will look like in the photo below).
Step 7. Briefly heat the gelatin just enough to dissolve it, then whisk it into the egg yolk mix.
Step 8. Add the whipped cream to the egg mix.
Step 9. Quickly whisk it into the mix.
Step 10. Add the whipped egg whites to the mix.
Step 11. Quickly whisk them in until fully combined. Fill the cream into individual glasses or a serving bowl and chill in the fridge for at least 1 hour.
How to serve it:
To serve the Bavarian cream, top each serving with a thin slice of lemon and sprinkle with finely chopped pistachios (optional).
How to store it:
You can keep Bavarian cream refrigerated for several hours. But because of the raw eggs, it's best to consume it on the same day you made it.
Variations on this recipe:
For a different way to flavor this dessert, check out my main Bavarian Cream post. It's the same base recipe but flavored with hazelnut liqueur instead of lemon and ginger.
More delicious lemon desserts:
- Raspberry and Lemon Ginger Curd Trifles with Ladyfingers30 Minutes
- Lemon Cardamom Cake1 Hours 15 Minutes
- Lemon Goat Cheese Cheesecake with Rosemary Caramel7 Hours 50 Minutes
- Lavender Cookies with Lemon Icing and Lemon Filling1 Hours 9 Minutes
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Full Printable Recipe
Lemon Bavarian Cream with Ginger
- measuring cups and spoons
- citrus juicer
- citrus zester
- mixing bowls
- standing mixer or handheld mixer
- rubber spatula
- 1 teaspoon powdered, unflavored gelatin
- 3 tablespoons cold water
- 2 large eggs, separated
- ⅓ cup + 1 teaspoon granulated sugar, divided
- ½ teaspoon ground ginger*
- 1 teaspoon lemon zest, lightly packed (you need 1 large lemon for that)
- 3 tablespoons lemon juice
- ½ cup heavy cream
- thin lemon slices, as garnish (optional)
- finely chopped pistachios, as garnish (optional)
- Be sure to have all serving glasses ready. The Bavarian cream will set fairly quickly once it's prepared and you need to fill it into serving glasses/bowl(s) quickly.
- Add gelatin and water to a saucepan. Let sit for 4 minutes to let the gelatin soak up the water (this is a process called blooming).
- While the gelatin is soaking, whisk the egg yolks with ⅓ cup sugar, ginger, lemon zest and lemon juice until well combined. Set aside.
- Whip the egg whites to stiff peaks.
- Whip the cream with 1 teaspoon sugar to stiff peaks.**
- Heat the bloomed gelatin until just dissolved.
- Whisk the gelatin into the egg yolk mix.
- Whisk in the whipped cream.
- Whisk in the egg whites.
- Fill the mix into individual glasses, bowls or a serving bowl.
- Chill until set (at least 1 hour).
- Garnish the cream with a thin slice of lemon and finely chopped pistachios (optional).
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.