Orange Bavaroise Recipe

 Orange Bavaroise Recipe

Ingredients

12 gelatine sheets

Cold water to taste

30g + 140g sugar

220g very cold cream with 35% fat

420g fresh orange juice

Juice of 1/2 lemon

1 pinch of salt

2 eggs

Oil for brushing

1/2 orange, thinly sliced, for decoration

Preparation

1.

Soak the gelatine in cold water and then heat it in a small saucepan until it melts. Set aside.

2.

Put 30g of sugar in the bowl and pulse for 15 seconds at speed 11.

3.

Fit the mixer on the blade, add the cream and beat for 2 minutes at speed 4. Remove the mixer accessory from the blade, pour the cream into a bowl and set aside in the fridge.

4.

Without washing the glass, add the remaining sugar, orange and lemon juice, a pinch of salt and the eggs and set for 6 minutes at 100°C on speed 3.

5.

A few minutes before the set time is up, pour the melted gelatine through the opening in the lid. Finally, set for 10 seconds on speed 4.

6.

Add this mixture to the cream and mix well with the spatula.

7.

Pour into a mould brushed with a little oil and refrigerate for at least 5 hours. Unmould and decorate the bavaroise with the orange slices.