This recipe for Bavarois a L’Orange (bah-vahr-wah ah lor-ronj) differs from other Bavarian Cream recipes because it incorporates the stiffly beaten egg whites into the custard. This gives a lighter texture to the finished cream. Fresh orange seg-nients, soaked in syrup and orange liqueur, may be used as a garnish. vegetable oil
1 large orange
1 sugar cube
J oz. gelatine
10 fl. oz. milk or half milk and half single cream
6 tablespoons castor sugar
4 egg yolks
2 egg whites
½ teaspoon salt
3 fl. oz. double cream
2 tablespoons orange liqueur
Using a pastry brush, grease the inside of a 2-pint mould with a little vegetable oil. Place the mould upside-down on kitchen paper towels to drain off the excess oil.
Wash and dry the orange. Rub the sugar cube over the rind of the orange until the cube has absorbed the zest, or oil, on all sides. Crush the sugar cube in a medium-sized mixing bowl. Grate the orange rind and add it to the crushed sugar cube.
Squeeze the juice from the orange into a small bowl or cup. Sprinkle the gelatine over it and set aside to soften. Warm the milk in a small saucepan over moder-ately low heat and set aside.
Add 5 tablespoons castor sugar to the crushed sugar cube and orange rind. Make a well in the centre of the sugar. Drop the egg yolks one at a time into the well and, with a wooden spoon or spatula, beat the yolks, slowly incorporating the sugar.
Continue this process until all the egg yolks and sugar are well mixed and beaten.
Pour the warm milk in a thin stream on to the egg-and-sugar mixture, beating all the time.
Place a large pan, one-third full of water, on high heat. When the water is just about to boil, turn the heat to very low.
The water must be hot but not simmering. Place the bowl with the egg-and-milk mixture in the water and, stirring slowly, cook until the custard is thick enough to coat the spoon. Be careful not to overheat the custard as it will curdle.
Remove the custard from the heat and stir in the dissolved gelatine. Place the bowl over ice in a larger bowl or basin.
Put the egg whites in a medium-sized bowl with the salt. Beat them with a wire whisk, or rotary beater, until the whites stand up in soft peaks. Sprinkle the remaining tablespoon of sugar on to the egg whites and continue beating until the mixture is stiff. Fold the egg whites into the custard.
Whip the cream in a small bowl with a wire whisk until it is thick but not stiff. Lightly fold the thickened cream and the orange liqueur into the thickening custard and pour the mixture into the mould.
Cover the mould with aluminium foil or waxed paper and place in the refrig-erator for 6 hours or until the Bavarian Cream is completely set.
To serve, dip the bottom of the mould in hot water for 1 second, run a knife around the edge of the cream and turn it out on to a chilled serving dish.