Orange Bavarian Cream
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Orange juice||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Tablespoon|
|Grated orange rind||1⁄2 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Orange sections||1 Cup (16 tbs), cut into pieces|
Soften gelatin in water.
Combine fruit juices, orange rind, sugar, and salt; heat to simmering.
Dissolve gelatin in hot mixture.
Chill in refrigerator or over a bowl of ice cubes until mixture begins to thicken; stir frequently.
Whip cream until just stiff.
Fold whipped cream and orange sections into gelatin mixture.
Pour into slightly moistened 1 quart mold; chill until firm, at least 2 hours.
Unmold on dessert platter.
Garnish, if desired, with piped Basic Chantilly Cream and orange sections.
Serving size: Complete recipe
Calories 1853 Calories from Fat 719
% Daily Value*
Total Fat 80 g123%
Saturated Fat 53.1 g265.4%
Trans Fat 0 g
Cholesterol 331.4 mg110.5%
Sodium 652.8 mg27.2%
Total Carbohydrates 252 g84%
Dietary Fiber 0.76 g3%
Sugars 209.6 g
Protein 14 g28.6%
Vitamin A 7.8% Vitamin C 183.7%
Calcium 17% Iron 3.2%
*Based on a 2000 Calorie diet