Bavarois à l’orange

A flavorful, light, creamy and sinful dessert made with a crême anglaise, gelatine, beaten egg whites, and cream.

For 8 to 10 people (use an 8 cups cylindrical mold).

2 large oranges
1 good 1/2 cup of strained orange juice
1-1/2 Tbsp of gelatine
7 egg yolks
1 cup of sugar
2 tsp of cornstarch
1-1/2 cups of milk
 5 egg whites & pinch of salt
1 Tbsp of sugar
 1/2 cup of whipping cream
2 Tbsp of orange liqueur like Cointreau or Grand Marnier
Peeled orange segments sprinkled with orange liqueur and sugar

  • Grate the skins of the oranges (only the orange part) into a mixing bowl.
  • Squeeze the juice of the oranges into a measuring cup.
  • Sprinkle the gelatine on top.
  • Separate 7 eggs.
  • Put away 2 of the egg whites. Reserve the others.
  • Boil the milk.
  • In the meantime add the egg yolks to the mixing bowl with the grated orange skins.
  • Gradually beat in the sugar and continue beating until it forms the ribbon (pale yellow).
  • Beat in the cornstarch.
  • Beat the milk in slowly.
  • Pour into a saucepan and set over moderate heat.
  • Stir with a wooden spoon until custard is thick enough to coat the spoon.
  • Be careful not to boil. Remove from the heat and add the orange and gelatine mixture. Mix well.
  • Put the mixture into a large bowl.
  • Beat the egg whites with the salt until soft peaks are formed.
  • Sprinkle on the sugar and beat until stiff peaks are formed.
  • With a spatula fold the egg whites into the warm custard.
  • Set over ice.
  • Fold delicately with the spatula while the mixture is cooling.
  • Beat the chilled whipping cream and fold in the mixture.
  • Add the orange liqueur.
  • Rinse mold in cold water and shake out excess.
  • Put the bavarian cream into it and set for at least 3 or 4 hours.
  • Unmold and decorate with the orange segments.