Mastering the Art of French Cooking
Bavarois A L'Orange (Orange Bavarian Cream)
Page 596
Cuisine: French | Course Type: Desserts
(1 review)
Tags: cookbook club
Single Review Display
Queezle_Sister from Salt Lake City, UT
Excellent instructions take you through this many-step recipe, and yields a very light, delicious, and refreshing dessert. First you cook a custard (with yolks, orange zest, etc), add softened gelatin, cool and fold in beaten egg whites, and finally fold in some barely thickened cream. The metal mold released the dessert well, and it ended up just perfect!
I prepared this prior to my cookbook club, so I will hopefully not make too many mistakes. Looking at the variations, might go with raspberry and almond for the Saturday party.
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