Orange Bavarois

Name: Orange Bavarois
Total time: 1200 s
Yield: 4 to 5 Servings
Cuisine: British
Ingredients: 2 teaspoons Gelatine Powder; 2 tablespoons Water; 1 cup Orange 100% Juice; 2 Egg Yolks; 6 tablespoons Sugar; 1-2 teaspoon Grand Marnier OR Cointreau *optional; 200 ml Thickened Cream *softly whipped; 1 Orange *segmented; 1 teaspoon Sugar; 1 teaspoon Grand Marnier OR Cointreau *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

Based on my ‘Basic Bavarois’ recipe, you can make a variety of Bavarois in different flavours. Today I replaced Milk with Orange Juice and made this delicious dessert. Topping is optional, but I strongly recommend to add some fresh Orange segments. Today I mixed the Orange segments with a little Sugar and Grand Marnier, but this topping is for grown-ups only.

Hiroko Liston @hirokoliston

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Ingredients

20 minutes plus cooling time

4 to 5 Servings

2 teaspoonsGelatine Powder
2 tablespoonsWater
1 cupOrange 100% Juice
2Egg Yolks
6 tablespoonsSugar
1-2 teaspoonGrand Marnier OR Cointreau *optional
200 mlThickened Cream *softly whipped
Topping
1Orange *segmented
1 teaspoonSugar
1 teaspoonGrand Marnier OR Cointreau *optional

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Steps

20 minutes plus cooling time

1

Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
2

Heat Orange Juice in a saucepan until just starting to boil. Remove from heat, add soaked Gelatine, and mix well until Gelatine dissolves completely.
3

Beat Egg Yolks and Sugar in a bowl until pale, gradually add the hot Orange Juice mixture, and whisk well. Return the mixture to the saucepan, and heat over low heat, whisking (OR stirring) constantly, until slightly thickens. DO NOT boil.
4

*Note: This process is optional. As Egg Yolks can be cooked by the hot Orange Juice mixture, you don’t need to heat it if you prefer.
5

Add Grand Marnier (OR Cointreau), mix to combine, then cool the mixture. *Note: Dip the bottom of the saucepan into cold water to speed up, then transfer to a mixing bowl and place in the fridge.
6

When the mixture has started thickening, add softly whipped Cream, and mix to combine.
7

Pour into serving glasses OR jelly moulds. Place in the fridge and leave to set completely.
8

To make topping, combine Orange segments, Sugar and Grand Marnier (OR Cointreau), and set aside in the fridge.
9

Before serve, place some Orange segment and juice on the Bavarois.