Candied Bavarois

• For: 6 servings
• Time: 60 minutes

Preparation:

1. Beat the egg yolks with ½ the sugar, add the boiling milk, the natural jell-o previously soaked in water and strained, and the rest of the candied sugar, to which you wet a pot in water, add the sugar and place at a low flame fire stirring every once in a while until it candies.
2. Place on fire and stir continuously until it boils.
3. Let it cool off by placing the pot in water and ice stirring every once in a while.
4. Beat the egg whites till stiff and mix with the cold cream.
5. If the 2 creams are at different temperatures they won’t mix and the Bavarois will have 2 different colors.
6. Wet a 22 cm diameter mold in cold water and fill with the mix. Put in the fridge for 8 hours.
7. To remove from mold soak in boiling water for a few minutes, place on a tray.
8. Decorate with skimmed milk and is accompanied with warm liquid caramel.
9. The caramel is prepared with ½ cup of sugar and a little lemon extract.
10. When it has a light color add ½ cup of water on the fire.