Gastronomixs

Orange bavaroise

This classic bavaroise is flavoured with orange. By ensuring the juice is not reduced too much, you will create a lovely white bavaroise that will amaze you with its intense orange flavour. 

Orange bavaroise

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Ingredients

250

ml

orange juice

25

ml

lemon juice

125

g

sugar

17

g

gelatin

100

g

egg white

300

ml

cream

Preparation method

  • Soak the gelatin in cold water.
  • Heat the orange and lemon juice and dissolve the gelatin in it.
  • Leave the mixture to cool until it just starts to set.
  • Whisk the cream until semi-thick and refrigerate.
  • Whisk the egg white together with the sugar in a degreased bowl until stiff.
  • Combine the semi-thick cream and orange juice and mix well.
  • Fold in the whisked egg white and pour into the required mould.
  • Allow to stiffen in the refrigerator for at least twelve hours.

Serving suggestions

  • Combine with a pistachio sponge cake, an orange gel, and a lime sorbet.
  • Serve separately as part of a dessert buffet, garnished with chocolate shards and confited orange peel.

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