| |
Molded Orange-Flavored Cream
(Creme Bavaroise a l'Orange)
|
|
|
| What You Need: |
|
|
|
1 envelope plus 1 extra teaspoon unflavored gelatin
1/3 cup strained fresh orange juice
1 cup milk
5 egg yolks
¼ cup sugar
4 tablespoons Grand Marnier or Cointreau
1 tablespoon freshly grated orange peel
1½ cups chilled heavy cream
2 large navel oranges, divided into sections with the outside membranes peeled off
1 tablespoon sugar
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Brush the inside of a 1-quart charlotte or ring mold with a film of vegetable oil, and invert the mold on paper towels to drain. In a heatproof measuring cup or small bowl, sprinkle the gelatin over the orange juice. When the gelatin has softened for 2 or 3 minutes, set the cup in a small skillet of simmering water and cook over low heat, stirring constantly, until the gelatin dissolves completely. Remove the skillet from the heat but leave the cup of gelatin and juice in the water to keep warm.
|
2. In a heavy 2- to 3-quart saucepan, scald the milk by heating it until bubbles begin to form around the edge of the pan; remove the pan from the heat. With a wire whisk, rotary or electric beater, beat the egg yolks and sugar together in a mixing bowl for 3 or 4 minutes, or until the yolks are pale yellow and slightly thickened. Stirring constantly, pour the hot milk in a thin stream over the egg yolks.
|
3. When thoroughly blended, pour into a clean saucepan. Cook over low heat, stirring constantly, until the custard has thickened, and continue cooking until the custard coats the spoon like heavy cream. Do not let the custard come near the boiling point or it will curdle; if it seems to be getting too hot, lift the pan off the stove every few seconds to cool it. It must cook long enough, however, to thicken. Remove the pan from the heat and stir in the dissolved gelatin and the orange juice. Strain the custard through a fine sieve into a large mixing bowl, and add 2 tablespoons of the Grand Marnier or Cointreau and the grated orange peel.
|
4. With a whisk, rotary or electric beater, whip the cream in a large chilled mixing bowl until it forms soft peaks. Set the bowl of custard into a pot or another, larger bowl filled with crushed ice or ice cubes and cold water. Stir the custard for 4 or 5 minutes, or until it is quite cold and begins to thicken. Beat thoroughly with a wire whisk to be sure it is perfectly smooth. Then scoop the whipped cream over the custard and use the rubber spatula to fold them together gently but thoroughly. Spoon the mixture into the oiled mold, cover tightly with plastic wrap or aluminum foil, and refrigerate for at least 3 hours, or until firm and set.
|
|
5. To unmold and serve the Bavarian cream, run a sharp knife around the sides of the mold and dip the bottom in hot water for a few seconds. Then wipe the outside of the mold dry, place a chilled serving plate upside down over the mold and, grasping both sides firmly, quickly turn the plate and mold over. Rap the plate on a table and the cream should slide easily out of the mold. If it doesn't unmold at once, repeat the whole process. To garnish the Bavarian cream, sprinkle peeled orange sections with sugar and with the remaining Grand Marnier or Cointreau and arrange them attractively around the dessert.
|
|
| |
|
|
|
|
|
|
