Fresh Orange Bavarian Recipe
Ingredients
| Gelatin | 1 Tablespoon | |
| Cold water | 1/4 Cup (16 tbs) | |
| Orange rind | 1/4 Teaspoon, grated | |
| Orange juice | 1 Cup (16 tbs) | |
| Lemon juice | 1 1/2 Tablespoon | |
| Salt | 1 Pinch | |
| Sugar | 1/2 Cup (16 tbs) | |
| 1 seedless orange | ||
| Whipping cream | 3/4 Cup (16 tbs) | |
Directions
Soften gelatin in the cold water; then place over hot water and heat until gelatin is dissolved.
Allow orange rind to stand in orange juice for 2 minutes.
Strain.
Discard rind.
Combine orange juice with lemon juice (saving out 1 teaspoon lemon juice), salt, and sugar.
Add gelatin, stir thoroughly, and chill until thick and syrupy.
Then whip with egg beater until light and fluffy.
Whip chilled cream until thick; then add the 1 teaspoon lemon juice and continue beating until stiff.
Fold whipped cream thoroughly but lightly into gelatin and turn into a mold which has been rinsed with cold water.
Chill until firm.
Unmold out onto a chilled serving plate.
Garnish with sections of peeled orange and whipped cream, if desired.
Allow orange rind to stand in orange juice for 2 minutes.
Strain.
Discard rind.
Combine orange juice with lemon juice (saving out 1 teaspoon lemon juice), salt, and sugar.
Add gelatin, stir thoroughly, and chill until thick and syrupy.
Then whip with egg beater until light and fluffy.
Whip chilled cream until thick; then add the 1 teaspoon lemon juice and continue beating until stiff.
Fold whipped cream thoroughly but lightly into gelatin and turn into a mold which has been rinsed with cold water.
Chill until firm.
Unmold out onto a chilled serving plate.
Garnish with sections of peeled orange and whipped cream, if desired.
Chef
