You are here

Orange Bavarian Cream

admin's picture
  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)
  Salt 1⁄4 Teaspoon
  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.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (12 votes)