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Orange Bavarian
Ingredients:
3/4cup milk
1envelope unflavored gelatin
1/2cup plus 2 tablespoons sugar, divided
2eggs, separated and at room temperature
1/2cup frozen orange juice concentrate, thawed and undiluted
1tablespoon grated orange peel
1teaspoon vanilla
1/2cup whipping cream
Preparation:
1.Grease 6-cup bundt pan; set aside.2.Pour milk into medium saucepan. Sprinkle gelatin over milk; let stand several minutes to soften. Add 1/2 cup sugar and 2 egg yolks to gelatin mixture; mix well. Cook over medium-low heat, stirring constantly, until mixture thickens slightly. Do not boil. Remove from heat; set aside.3.Combine orange juice concentrate, orange peel and vanilla in small bowl; mix well. Add orange juice mixture to gelatin mixture. Cool mixture in refrigerator, stirring occasionally, until it begins to set.4.Meanwhile, beat egg whites in small bowl until soft peaks form. Add remaining 2 tablespoons sugar and beat until stiff peaks form. Gently fold into orange-gelatin mixture. Beat whipping cream in chilled bowl until stiff peaks form. Gently fold into orange-gelatin mixture. Pour into prepared pan; refrigerate until set.5.Dip bottom of pan briefly in warm water. Place serving plate on top of pan. Invert pan and plate and shake to loosen gelatin. Gently remove pan from bavarian.
Chocolate-Orange Bavarian Torte
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