Bavarian Cream with Orange Liqueur
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 7 sheets gelatine, white
- 375 ml milk
- liter ⅛ orange juice, (100%)
- 1 vanilla pod (s)
- 4 egg yolks
- 100 g suar
- 4 cl orange liqueur
- 500 ml whipped cream
Print Recipe
Pin Recipe Instructions
- Soak the gelatin. Bring the milk, orange juice and sliced, scraped-out vanilla stick to the boil.
- Beat the egg yolks, sugar and liqueur in a water bath. Slowly add the orange milk (take out the vanilla stick) and stir everything over low heat until the cream is slightly thick. Add well squeezed gelatine and stir.
- Pass the milk through a fine sieve and stir cold in an ice-water bath. When the cream starts to gel, fold in the whipped cream.
- Fill either in dessert bowls or in a bowl and refrigerate for several hours.
- Cams can also be cut off well after a few hours. Then serve them with filleted orange slices and kiwi fruit.
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