Citrus bavarian
Instructions
Wash the citrus, juice spremetene and grattugiatene the skin.
You soften the gelatin sheets in cold water for 20 minutes.
Heat the milk in a saucepan with half of citrus peel.
In a bowl beat the egg yolks with a pinch of salt and sugar.
Add, a little at a time, warm milk passed to colander.
Pour the mixture into a saucepan and bring to a boil stirring constantly.
Remove from heat and add gelatin well squeezed.
Let cool and then add the citrus juice and zest left.
Carefully stir the whipped cream, pour into a mold and keep in the fridge for at least 2 hours before serving.
