A bavarois or pudding is one of my favorite desserts, especially for the holidays! You can make it ahead, and you don’t need many ingredients. Moreover you can incorporate your favorite fruits or the best seasonal offering!
In this recipe, the bavarois is served with caramel. However making the caramel does require some attention. If you are short in time, substitute the caramel for another crispy component. For example: cookies, extra whipped cream, chopped nuts or extra fruit!
Orange Bavarois & Caramel
Equipment
- Cooking pan
- Heat Resistant Bowl
- Whisk
- 4 Glasses
- Fine Sieve
Ingredients
- 3 Oranges
- ½ Lemon
- 3 Eggs
- 100 gram Sugar
- 4 Gelatin Sheet
- 250 ml Cream
- 1 shot Cointreau
- 100 gram Sugar
Instructions
Preparation
- Squeeze two of the three oranges and pour the juice through a fine sieve. Add the juice of half a lemon and some finely grated lemon zest to the juice.
- Next, soak the gelatin sheets in cold water and whip up the cream.
- Bring some water to a boil (in the cooking pan). This will be used for whisking the eggs au bain-marie.
Whisking
- Add the eggs to the heat resistant bowl, and place this bowl on top of the cooking pan. It is important that the bowl doesn't touch the water, since this can result in scrambled eggs. Once the water is cooking, you can turn down the heat lower. Use a whisk to whip up the eggs until light yellow and fluffy. All the big bubbles should be gone.
- Pour some orange juice in a baking pan, and add the gelatin sheets. Bring this to a boil in order to make sure all the gelatin is dissolved.
- Then slowly pour the rest of the orange juice and the cointreau in the heat resistant bowl and add the sugar (spoon by spoon). Keep whisking for another 5 minutes.
- Take the bowl off the heat, and pour in the warm orange juice (with gelatin). Whisk this through for another 2 minutes. Then add the whipped cream.
- Pour the bavarois in the glasses, and keep them in refrigerator for about 4-6 hours.
Patience..
- In the meanwhile, add the sugar and 4 tablespoons of water to a baking pan (not non-stick). Pour some water in a small bowl and use this to brush the sides of the pan clean. This is to make sure that the caramel doesn't crystallize. Make the caramel on a low-medium heat.
- Divide a thin layer of oil on a baking paper. Place this baking paper in a heat resistant deep dish.
- When the caramel is brown, carefully pour the caramel in the deep dish. Let the caramel cool down completely before touching or consuming;) Very hot!
Finishing Touch
- Top the bavarois with orange parts and the caramel.