Bavarian Cream with Oranges


Rating: 4.14 / 5.00 (7 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Cream:








For The Orange Sauce:







Set:




Instructions:

Beat egg whites, add sugar (1) and continue beating until very creamy.

Beat the crème fraîche with the sugar (2) only lightly.

Allow the soaked and squeezed gelatine to completely melt in the warmed Grand Marnier, add to the fresh cream and mix this in turn with the egg whites. Fill into shallow round molds about 8cm in diameter and set aside to cool for about 1 hour.

Orange sauce:

Boil the orange juice with the sugar, thicken with the cooled cornstarch, pour through a sieve and stir until smooth. Cut the orange peel into very fine strips, add and round off the sauce with a little juice of a lemon.

Finishing:

Cut the strawberries into slices and marinate them briefly in the Grand Marnier. Turn the Krem out of the pots onto precooled plates, cover with the orange sauce and surround with the strawberries.

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