If you can put this dessert together, you will wow whoever tastes it. The tart, soprano note of the lemon flavor harmonizes perfectly with the luscious baritone of the black currant syrup. One of the best things I’ve ever eaten.

Although this isn’t a particularly difficult dessert to make, it does require attention. The Bavarian cream is made the night before and chilled overnight, and the black currant sauce can also be made a day ahead and refrigerated. (The Bavarian can be frozen and defrosted, but it will have a slightly different—although still excellent—consistency.)

Limoncello is the lemon-based liqueur made on the Amalfi coast of Italy.

SERVINGS

Serves 8

INGREDIENTS

2 lemons (well scrubbed if not organic)

11/2 tablespoons (11/2 packets) unflavored gelatin

1 cup plus 3 tablespoons sugar

5 eggs, separated, plus 2 egg yolks

2 teaspoons cornstarch

11/2 cups whole milk

2 tablespoons limoncello

Pinch of salt

1/2 cup heavy cream, chilled

Black Currant Sauce (recipe follows)

PREPARATION

1.    Grate the zest of the lemons, then juice them into a measuring cup through a strainer to catch theseeds (there should be 1/2 cup juice). Sprinkle the gelatin over the lemon juice, stir, and set aside to soften for about 5 minutes.

2.    In a medium bowl, combine the zest with 2 tablespoons of the sugar. Add the 7 egg yolks and beat until smooth with a wooden spoon or whisk. Gradually beat in 1 cup of the remaining sugar until the mixture is very smooth and pale yellow. Beat in the cornstarch.

3.    In a medium saucepan heat the milk until almost boiling and dribble it into the egg yolk mixture, beating all the while. Pour back into the saucepan or a double boiler and heat gently, stirring constantly with a wooden spoon, until the mixture thickens just enough to coat the wooden spoon. Be careful not to cook too fast or hard, certainly not to boil, or the egg yolks will curdle. (If they curdle, all is lost.) As soon as the mixture coats the spoon, take it off the heat, add the limoncello and gelatin mixture, and beat for a few moments until the gelatin is completely dissolved and incorporated.

4.    In a separate bowl, beat the egg whites with the salt until soft peaks form. Sprinkle on the remaining tablespoon of sugar and beat until stiff peaks form. Fold these egg whites into the hot custard in the mixing bowl. Place it in the fridge to chill, removing it periodically to refold the mixture as it cools, which keeps it from separating, until it’s cold but not quite set. Beat the heavy cream until doubled in volume, then fold it into the custard.

5.    To prepare the mold, use any 8-cup mold (a ring mold, simple metal bowl, or whatever). Rinse the inside of the mold in cold water and shake out the excess.  ....read more