Orange Bavarian Cream
Silky smooth and full of flavor, a Bavarian cream is an old fashioned dessert that deserves a comeback. It’s a custard with the firmness of a jelly, and a luscious, creamy finish. Serve it alone, or with a dollop of whipped cream.
- 2 large oranges zest & juice
- 2 teaspoons sugar
- 1 1/2 tablespoons gelatin
- 7 egg yolks
- 1 cup granulated sugar
- 2 teaspoons cornstarch
- 1 1/2 cups boiling milk
- 5 egg whites
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup chilled whipping cream
- 2 tablespoons of orange liqueur
- Zest the oranges into a small bowl. Add the sugar, and stir together.
- Squeeze the juice from the oranges into a separate bowl. You should have between 1/2 and 3/4 cup of fresh orange juice.
- Sprinkle the gelatin onto the juice, and allow it to bloom while you make the custard.
- Add the egg yolks and the sugared orange zest to a bowl. Whisk to blend.
- Gradually add 1 cup of sugar, beating until the mixture is thickened and pale yellow in color.
- Add the cornstarch to the egg yolk mixture.
- Pour the boiling milk into the mixture in a slow stream, beating constantly.
- Once it is well blended, transfer it back to the saucepan over a meadium setting.
- Stir until the mixture thickens enough to coat the back of a spoon - not too much, or you'll have scrambled eggs.
- Remove the saucepan from the burner, and stir in the mixture of orange juice ane gelatin. Beat for about 1 minute, until the gelatin has completely dissolved.
- Transfer the mixture, now a custard, back to a large mixing bowl.
- In a separate bowl, beat the 5 egg whites and salt until soft peaks form. Fold in the 1 tablespoon sugar.
- Now, fold the egg whites into the hot orange custard.
- Set the bowl containing the mixture into a larger bowl - or the kitchen sink - that has been filled with ice.
- You will have to keep folding the mixture over as it cools to prevent it from separating. Once it has thoroughly cooled, you can remove the bowl from the ice.
- Beat the whipping cream until soft peaks form and the volume has about doubled.
- Fold the whipped cream and the orange liqueur into the custard.
- You can now pour it into containers to set. The traditional method would call for a jelly mould. You can divide it between four to six dessert bowls or custard cups, or simply pour it all into one large bowl, and then spoon it out from there.
- Cover the container(s) with plastic wrap, and refrigerate for at least 4 hours.
- If you are using a mould, when it is ready, dip the mould into very hot water for a couple of seconds, and then run a knife quickly around the edge. It should slide out when you overturn it.
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