Bavarois A L'Orange
|Sugar||3⁄4 Cup (12 tbs)|
|Warm milk||1 1⁄2 Cup (24 tbs)|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Orange liqueur||3 Tablespoon|
|Candied orange peel||1|
Lightly oil 8-cup ring mold and invert onto paper towel to absorb excess oil.
Place yolks in large mixing bowl.
Remove peel from oranges, grate finely and add to yolks.
Squeeze juice into separate bowl and set aside.
Beat yolks with electric mixer until fluffy and light in color.
Gradually add 3/4 cup sugar, beating constantly until mixture forms a ribbon when dropped from beaters.
Beat in cornstarch and warm milk until well blended.
Transfer to heavy saucepan.
Add orange juice and gelatin and heat gently, stirring until mixture thickens and coats wooden spoon; do not boil.
Remove from heat and let stand to cool slightly.
Beat whites in large bowl until soft peaks form.
Gradually add 2 tablespoons sugar and continue beating until stiff peaks form.
Fold 1/4 of whites into custard to loosen.
Fold in remaining whites.
Refrigerate, stirring occasionally, until custard is slightly thickened and mounds lightly on spoon, about 1 to 1 1/2 hours.
Whip cream softly with liqueur.
Fold into custard, blending well.
Pour into prepared mold and cover with piece of lightly oiled waxed paper (this will prevent a skin from forming).
Refrigerate 3 to 4 hours or freeze 1 to 2 hours.