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.