Orange Bavaroisdesserts ----SPONGE---- 3 eggs, size 2 4 oz caster sugar 1 1/2 oz butter, melted 2 1/2 oz plain flour 1 oz cocoa powder ----BAVAROIS---- 1/2 pint milk 4 egg yolks, size 2 4 oz caster sugar 2 teaspoon gelatine soaked in water 3 oranges 1/2 pint double cream, whipped ----SAUCE---- 1 grated rind, juice 2 oranges 2 oz sugar 2 tablespoon cointreau 1 mint sprigs to decorate Preheat oven to 190C, 375F, Gas 5. Sponge: whisk eggs, sugar until thick. Fold in butter, flour, cocoa. Pour into greased and lined 9 1/2 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 |
