Stop Making Plain Puding Try This Lemon Bavarois Instead
Dessert
Creamy, light, low-cal, and honestly so refreshing
Some days you just want dessert…
but not the kind that makes you feel heavy or guilty after, This French lemon bavarois is one of my go-to treats when I’m trying to keep things light.
It’s creamy, gently tangy, not too sweet, and feels so elegant even though the steps are actually pretty simple.
I love serving this with a hot latte in the afternoon — instant café-at-home vibes
Why I Love This Dessert
- Creamy but not heavy
- Fresh lemon flavor, not sour
- Lower calorie, perfect for body-management days
- Simple steps, no baking
- Feels fancy with minimal effort
Ingredients (5 servings)
- 3 lemons
- 3 egg yolks
- 250g Yili Zhen Nong Milk
- 200g yogurt
- 25g granulated sugar
- 10g gelatin sheets
(I always keep Yili Zhen Nong Milk at home — it’s rich, creamy, high in protein, and surprisingly light in calories.)
Step-by-Step (Easy & Calm, Just Follow Along)
Step 1: Prep the Lemons
Wash the lemons well.
Peel 2 lemons and set the zest aside.
Juice half a lemon for later.
That fresh lemon smell already makes me happy every time
Step 2: Heat the Milk
Pour 250g Yili Zhen Nong Milk into a saucepan.
Heat over medium-high heat until it just starts to boil.
Turn off the heat, cover with a lid, and let it sit for 5 minutes.
This helps bring out the milk’s rich aroma.
Step 3: Mix Egg Yolks & Sugar
In a bowl, whisk together:
- 3 egg yolks
- 25g granulated sugar
Mix until smooth and slightly pale.
Step 4: Temper the Eggs
Slowly pour the warm milk into the egg mixture while stirring.
Go gently we don’t want scrambled eggs.
Once mixed, pour everything back into the saucepan.
Step 5: Cook Until Thickened
Cook over low heat, stirring constantly.
Once it thickens slightly and coats the spoon, turn off the heat.
Don’t rush this part — low and slow is the key.
Step 6: Add Yogurt & Lemon
In another bowl, mix:
- 200g yogurt
- Juice of half a lemon
Stir until smooth, then pour into the warm milk mixture.
Strain in the lemon zest for a clean, smooth texture.
Step 7: Add Gelatin
Soak gelatin sheets in cold water until soft.
Melt them gently, then pour into the mixture.
Stir well until fully combined.
Step 8: Pour into Molds
Pour the mixture into molds.
Tap gently to release air bubbles.
Refrigerate until fully set (about 3–4 hours).
Step 9: Unmold & Decorate
Carefully unmold the bavarois.
Sprinkle a little fresh lemon zest on top.
Simple, clean, and beautiful.
Final Thoughts
This lemon bavarois is:
- Light
- Creamy
- Fresh
- Not too sweet
Perfect for afternoon tea, guests, or just a quiet moment to yourself.
If you’re watching calories but still want dessert this one is a yes.
Soft spoonfuls, gentle lemon aroma, and total comfort