Lemon Bavarois with Speculoos Crumble using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(5)
Preparation time
23 min
Total time
278 min
Servings
6
Calories / Serving
476 Cals
Difficulty
Easy
Unleash your inner pastry chef with this zesty lemon crumble that dances on your taste buds like a sun-soaked summer day! With the bright acidity of fresh lemon and lime juices, combined with the creamy richness of natural yogurt, this dish is a delightful balance of tart and sweet. Legend has it that the crumble originated in the UK during World War II as a way to make use of rationed ingredients, turning humble fruits into a delicious dessert that could lift spirits. So, grab your ramekins and get ready to impress your friends with a treat that’s both nostalgic and refreshingly modern!
Ingredients
- 250 g Speculoos
- 80 g Butter
- 12 g Gelatin
- 500 g Whipping cream
- 150 g Granulated sugar
- 100 g Lemon
Steps
Speculoos Crumble
- Add 250 g of speculoos in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Add 80 g of butter in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
- Transfer the content of the food processor bowl on a baking tray to be covered in baking paper before.
- Preheat the oven at 180°C.
- Cook in the oven at 180°C during 10min.
- Setaside the preparation content let cool.
- Crumble the speculoos mixture.
Lemon Bavarois
- Add 6 g of gelatin in a bowl.
- Add 500 g of whipping cream, 150 g of granulated sugar, 100 g of lemon in the food processor bowl.
- Mix manual: 8:00min / 90°C / Speed 3.
- Transfer the content of the bowl in the food processor bowl.
- Add 6 g of gelatin in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
Assembly
- Transfer the content of the preparation content at a glass.
- Pour the content of the food processor bowl over the preparation content.
- Setaside the preparation content in a fridge during 4h .
- Serve Cold.
- Garnish with additional Speculoos Crumble or Lemon Zest before serving, if desired.
