Orange bavarois

4 Servings

Ingredients

Quantity Ingredient
3 Eggs, Size 2
4 ounces Caster Sugar
1½ ounce Butter, Melted
2½ ounce Plain Flour
1 ounce Cocoa Powder
½ pint Milk
4 Egg Yolks, Size 2
4 ounces Caster Sugar
2 teaspoons Gelatine Soaked in Water
3 Oranges
½ pint Double Cream, Whipped
Grated Rind, Juice 2 oranges
2 ounces Sugar
2 tablespoons Cointreau
Mint sprigs to decorate

Directions

SPONGE

BAVAROIS

SAUCE

Preheat oven to 190C, 375F, Gas 5.

Sponge: whisk eggs, sugar until thick. Fold in butter, flour, cocoa.

Pour into greased and lined 9½ by 11 inch swiss roll tin. Bake 15 mins, Turn out, trim to fit greased 2 pound loaf tin.

Bavarois: heat milk - dont boil. Whisk yolks, sugar until thick. Stir into milk. Return to heat, stirring, until thick. Remove from heat, stir in gelatine until dissolved. Sieve. Grate orange rind, chop flesh. Stir rind into custard. Cool, fold in cream. Pour over sponge.

Leave 2-4 hours.

Sauce: Simmer orange rind, juice, sugar, 7 fl oz water for 5 minutes.

Cool, add alcohol. Serve sponge, sliced, on chopped oranges with sauce. Decorate

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