Orange Bavarois
I find the recipes in the Sunday supplement of El País newspaper very interesting. More than as recipes, they interest me as ideas to apply to my own dishes later, or to make variations, since they often use hard-to-find ingredients. I chose this recipe for an orange bavarois because we always have all its ingredients at hand and it looks really good.
I'll take the opportunity to praise the orange, which, with so much mango, papaya, passion fruit and so on in our markets, we sometimes seem to forget about in the kitchen. For me it's fruit number one; I don't think anything compares to a good orange, even if a good orange isn't easy to find these days.
Ingredients for 6-8 people
- 5 oranges
- 2 lemons
- 4 eggs
- 250 g sugar
- 6 gelatine leaves (10 g)
- 150 g whipped cream
Method
Squeeze the juice of 4 oranges and the 2 lemons and strain it. Soak the gelatine in cold water and melt it over the heat in two tablespoons of the juice. Beat the yolks with half the sugar until very frothy, add the orange and lemon juice and the melted gelatine, and mix well.
Put it in the fridge until it starts to thicken slightly, so you can fold in the whipped cream. Whisk the whites to stiff peaks with the rest of the sugar and add them to the mixture, folding gently so they don't deflate.
Grease a ring mould with oil, fill it with the mixture and keep it in the fridge until completely set, about 8 hours. Of course, you can also use individual moulds.
For the presentation, wash the remaining orange well (5-4=1), cut the peel into fine julienne strips avoiding the white pith, and cook it for 10 minutes in water with two tablespoons of sugar. Peel the orange "to the quick" (that is, removing all the skin and pith), cut it into thin slices, sprinkle with sugar and caramelise them with a hot iron or a blowtorch.
Unmould the bavarois by dipping the mould in boiling water for 1 minute and serve it with the julienne and the orange slices. "Finger-licking good".
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