Orange bavarois

Recipe from: 6/19/1991 12:00:00 AM
Ingredients 7
Servings 6
Time

Ingredients

  • 420
    ml
    milk
  • 1
    orange, grated peel
  • 3
    egg yolks
  • 45
    ml
    sugar
  • 15
    ml
    gelatine
  • 45
    ml
    orange juice
  • 45
    ml
    whipped cream
 

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.
 

Read more on: dairy
 

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