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Soak the gelatin sheets in a container full of cold water. Pour the milk into a saucepan. Put on medium heat and let boil.
Add the coffee, let heat for a while, then remove from the heat.
Add the egg yolks and the sugar in a bowl and stir until the mix whitens. Pour the milk slowly while stirring.
Pour the mixture back in the saucepan. Let it cook over a low heat until it looks smooth and homogenous. Remove from the fire, drain the gelatin, add it to the cream, mix and let it cool.
Put the cold cream in a bowl. Start to progressively whip it and add the icing sugar and the lemon juice. Be wary, the cream heats really fast!
Carefully incorporate the whipped cream. Pour the bavarois in a mold. Leave it in the fridge for at least 6 hours.
An hour before serving, unmold the bavarois on a plate. Decorate it however you see fit if you feel like it! Keep it in the fridge until serving.
The Bean Team & Saveurs et Gourmandises
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