Orange Marmalade Bavarian Recipe
Ingredients
| Milk | 4 1/2 Cup (16 tbs) | |
| Egg yolks | 6 | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Unflavored gelatin | 2 Tablespoon | |
| Orange marmalade | 1 Cup (16 tbs) | |
| Vanilla | 2 Teaspoon | |
| Almond extract | 1/2 Teaspoon | |
| Butter | 1 Tablespoon | |
| Flaked coconut | 1 Cup (16 tbs) | |
| Orange sections - as required | ||
| Orange rind - as required, shredded | ||
Directions
GETTING READY
1) Reconstitute instant or regular dry milk by package directions.
MAKING
2) In a saucepan, add 4 cups of reconstituted milk to scald.
3) In top of double boiler, add egg yolks, sugar and salt to mix.
4) Pour in the scalded milk, and place over boiling water.
5) Stir in the mixture to cook until the spoon is coated with mixture.
6) In remaining ½ cup cold milk add gelatin to soften.
7) Add to the hot custard mixture to dissolve.
8) Place inside refrigerator to chill until partly thickened.
9) Add marmalade and flavorings to blend in a mixer or blender.
10) Use a 3 pt. mold or individual molds to pour the mixture.
11) Place inside refrigerator to chill for 24 hours.
SERVING
12) Unmold on a serving plate and garnish with orange sections and rind.
1) Reconstitute instant or regular dry milk by package directions.
MAKING
2) In a saucepan, add 4 cups of reconstituted milk to scald.
3) In top of double boiler, add egg yolks, sugar and salt to mix.
4) Pour in the scalded milk, and place over boiling water.
5) Stir in the mixture to cook until the spoon is coated with mixture.
6) In remaining ½ cup cold milk add gelatin to soften.
7) Add to the hot custard mixture to dissolve.
8) Place inside refrigerator to chill until partly thickened.
9) Add marmalade and flavorings to blend in a mixer or blender.
10) Use a 3 pt. mold or individual molds to pour the mixture.
11) Place inside refrigerator to chill for 24 hours.
SERVING
12) Unmold on a serving plate and garnish with orange sections and rind.
Chef
