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Fresh Orange Bavarian

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Ingredients
  Plain gelatin 1 Tablespoon (1 Envelope)
  Cold water 1⁄4 Cup (4 tbs)
  Grated orange rind 1⁄4 Teaspoon
  Orange juice 1 Cup (16 tbs)
  Lemon juice 1 1⁄2 Tablespoon
  Salt 1 Pinch
  Sugar 1⁄2 Cup (8 tbs)
  Seedless orange 1
  Whipping cream 3⁄4 Cup (12 tbs)
Directions

Soften gelatin in the cold water; then place over hot water and heat until gelatin is dissolved.
Allow orange rind to stand in orange juice for 2 minutes.
Strain.
Discard rind.
Combine orange juice with lemon juice (saving out 1 teaspoon lemon juice), salt, and sugar.
Add gelatin, stir thoroughly, and chill until thick and syrupy.
Then whip with egg beater until light and fluffy.
Whip chilled cream until thick; then add the 1 teaspoon lemon juice and continue beating until stiff.
Fold whipped cream thoroughly but lightly into gelatin and turn into a mold which has been rinsed with cold water.
Chill until firm.
Unmold out onto a chilled serving plate.
Garnish with sections of peeled orange and whipped cream, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Orange

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