Pastry with Bavarian cream and citrus fruit

Name: Pastry with Bavarian cream and citrus fruit
Yield: 16
Ingredients: 4 Lemons, thereof 1 organic; 8 sheets Gelatine; 500 ml Milk; 6 Egg yolk (size M); 150 g Sugar; 1 package Vanillin sugar; 400 g Whipped cream (very cold); 20 Ladyfingers; 4 TABLESPOONS Coconut flake; 200 ml Orange juice; 1/2 Mango; 7-10 Tbsp golden and silver sugar beads

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

Ingredients

Servings: 16

4 Lemons, thereof 1 organic
8 sheets Gelatine
500 ml Milk
6 Egg yolk (size M)
150 g Sugar
1 package Vanillin sugar
400 g Whipped cream (very cold)
20 Ladyfingers
4 TABLESPOONS Coconut flake
200 ml Orange juice
1/2 Mango
7-10 Tbsp golden and silver sugar beads

Directions

1
Wash organic lemon and grate lemon peel. Halve all lemons and squeeze the juice. Soak 6 sheets of gelatine in cold water. Boil up the milk
2
Mix egg yolks, sugar and vanillin sugar in a beating pot. Add milk while stirring constantly. Add lemon juice as well. Draw off the mixture to a rose on a water bath. Squeeze the gelatine and stir in. Leave to cool until the cream starts to gel. Whip cream until stiff and fold in
3
Crumble the sponge finger, mix with the grated coconut and pour onto the bottom of the glasses. Spread the cream on top. Cover and refrigerate for about 3 hours. Soak 2 sheets of gelatine. Warm up the orange juice in a pot and dissolve the squeezed out gelatine in it. Let cool off
4
Pour orange juice over the cream, cover and chill for at least 2 hours. Peel the mango and cut into small cubes. Before serving, decorate with mango cubes and sugar pearls