Orange Bavarian Cream
|Unflavored gelatin||1 1⁄3 Tablespoon|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Boiling water||1⁄3 Cup (5.33 tbs)|
|Sugar||1 1⁄8 Cup (18 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated orange rind||1 Teaspoon|
|Orange juice with pulp||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
Soften gelatin in cold water, dissolve in boiling water and add sugar, lemon juice, orange rind and juice.
When thick and syrupy, add egg whites beaten until stiff but not dry and fold in whipped cream.
Pour into serving dishes; chill until firm.
ORANCE CHARLOTTE RUSSE Line mold with split ladyfingers before filling with orange mixture.
BAVARIAN CREAM IN ORANCE CUPS Pour dessert into orange cups and when chilled garnish with whipped cream, candied orange peel or cherry.