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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.