Orange bavarois

Name: Orange bavarois
Yield: 6 servings
Cuisine: Boil
Ingredients: 420.00 ml milk; 1.00 orange zest only; 3.00 eggs just the yolks; 45.00 ml sugar; 15.00 ml Sheridans gelatine; 45.00 ml orange juice; 45.00 ml cream fresh, whipped

6 servings

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Dairy

By Food24 November 03 2009

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Ingredients (7)

420.00 ml	milk
1.00	orange — zest only
3.00	eggs — just the yolks
45.00 ml	sugar
15.00 ml	Sheridans gelatine
45.00 ml	orange juice
45.00 ml	cream — fresh, whipped

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Method:

Bring milk and orange peel to the boil.
Beat egg yolks with sugar until light, fluffy and pale yellow. Add the boiling milk, beating all the time. Return mixture to saucepan. Place over low heat and stir constantly until mixture thickens. Strain into a bowl.
Dissolve gelatine in orange juice, add to custard and allow to cool. Refrigerate, stirring occasionally. When slightly set add whipped cream.
Allow to set in fridge for at least 8 hours.