Bavarian cream with oranges

Bavarian cream with oranges
Quantity Ingredient
0,25 l Milk
1 Vanilla pod
5 leaf Gelatine
4 Egg yolk
100 g Powder Sugar
1 Orange
4 tbsp Orange Liqueur
0,125 Cream
20 g Chopped pistachios

For Bavarian cream with oranges it is best to use organic oranges, as the peel is also used. Put the milk in a saucepan. Cut a vanilla pod lengthwise. Scratch out the marrow and add with the pod. Slowly bring the milk to the boil. Soak gelatine in cold water. In a bowl, whisk the egg yolk with the powder of sugar until foamy. Remove vanilla pod. Slowly add the milk while stirring. Grate the orange peel finely and stir into the Bavarian Cream with orange liqueur. Stir the cream over mild heat in a water bath until creamy. Dissolve the squeezed out gelatine in it. Place the bowl in ice water. Continue beating until the Bavarian cream begins to gel easily. Whip the cream until stiff and fold in. Place the Bavarian cream in the refrigerator until serving. Filet the orange. Decorate Bavarian cream with oranges and pistachios.

Servings: 4, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
318 kcal
34 g
9 g
13 g

(C)opyright by Marions Kochbuch