Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Bavarois is a simple light custard, usually set with gelatine, which makes an ideal summer dessert, served with fruit or a fruit compote. The recipe specifies using limes, but lemons also work well.


  • 3 egg yolks
  • 60 g/ 2 oz caster sugar
  • grated zest of


Bring a saucepan of water to a simmer. In a glass bowl, whisk the egg yolks with the caster sugar until white and ribbon-thick.

Put the lime zest in a pan with the milk and bring almost to a boil. Pour into the egg yolk mixture, whisking. Transfer the bowl over the simmering water and cook, stirring with a wooden spoon, until you have a custard which is thick enough to coat the back of