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
Bavarian Cream with Orange Liqueur
Bavarian Cream with Orange Liqueur

Instructions

  1. Soak the gelatin. Bring the milk, orange juice and sliced, scraped-out vanilla stick to the boil.
  2. 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.
  3. 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.
  4. Fill either in dessert bowls or in a bowl and refrigerate for several hours.
  5. 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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