Preparation

Soak the gelatin leaves in a bowl of cold water.
Scrub the lemon well. Using a fine slicer, shave the yellow peel from half a lemon.
Squeeze the lemon and heat the juice with the lemon zest, sugar and vanilla sugar in a pan.
When the sugar has dissolved, remove the pan from the heat and add the squeezed gelatin leaves.

Stir the mixture well so that the gelatin leaves are dissolved and let cool slightly.

In the meantime, beat the whipped cream until stiff with a hand mixer fitted with whisks.

Place the cottage cheese in a mixing bowl and add the cooled lemon juice.
Mix this well until it is a smooth, homogeneous mixture.

Carefully fold in the stiffly whipped cream. Do this as lightly as possible.

Divide the bavarois into 4 bowls or 1 larger bowl and let it set in the refrigerator for at least 2 hours.

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KPJ/20Mar2018

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