This week’s treat is a little
sneak peak of what’s to come in my new cook book coming out later this year. Death
by Desserts! Here is one of my favourites, hope you enjoy it just as much as I
do. These are astounding little desserts
that are just pure joy, with a light, silky and smooth finish. A crème anglaise
that is moulded and thickened with gelatine, whipped egg whites softly whipped
cream and additional flavourings served cold. They do require some skill and a
little patience but nothing to outlandish.
Orange Bavarian Cream
I got this recipe from non-other
than the Queen of French desserts, Julia Child. Obviously I have made some
changes to the recipe to bring it into the new age.
NOTE: This custard requires 7 egg
yolks, because of the orange juice. When making other flavours, keep in mind
whatever you add that might act as a natural thickening agent for the custard
you will reduce the yolks to 5 like in any crème anglaise.
·
Zest & Juice of 2 Large Oranges
·
1½Tbsp of Powdered Gelatine
·
5ml Orange Essence – orange blossom water can be
used too
·
7 x Large Eggs – separated (you need 5 egg
whites for whipping)
·
350ml Full Cream Milk
·
180g White Sugar
·
2Tbsp Corn Starch - mazina
·
Pinch of Salt
·
1Tbsp of Castor Sugar
·
125ml
Chilled Whipping Cream
·
2Tbsp of Orange Liqueur – optional, can be
replaced with 1Tbsp of orange essence
Method:
After zesting the oranges, add
the zest to the milk in a medium sized sauce pot over a low heat and bring to a
bare simmer. Pour the gelatine over the orange juice and leave to soften. In a
large mixing bowl whisk together the egg yolks, corn starch, orange essence and
180g of sugar till thick and to slight ribbon stage. Once the milk has reached
the slight simmer, pour the hot milk into the egg mixture in a very slow and
steady stream whisking continuously. Once all the milk is incorporated, return
the mixture to the pot over low heat and stir with a wooden spoon in the shape
of and eight till the custard has thickened enough to coat the back of the
wooden spoon. Do the finger test just to double check, if you are able to run a
line through the back of the spoon, and if the line stays clear the custard is
cooked. Immediately remove the custard
from the heat and add the orange juice with the softened gelatine and whisk
with a wire risk till all the gelatine has dissolved, set aside to cool
slightly while you whip the egg whites. Place 5 egg whites in a large bowl and
whisk lightly before adding the pinch of salt and then whisking it to soft peak
stage. Add the tablespoon of castor sugar slowly and whisk to firm peak stage.
Now take a rubber spatula and roughly fold ⅓ of the whites into the custard,
before gently folding in the rest of the egg whites. Rinse out the mixing bowl
and softly whip the chilled cream, fold through the orange liqueur or essence
and then fold the entire mixture through the custard mixture. This is enough
for 8 -10 individual servings or 1 large dessert. Use metallic moulds as they
are easier to unmould than rubber ones. Pour the custard mixture into the
moulds and leave to set in the refrigerator nothing less than 6 hours,
overnight is best. To unmould, quickly dip the bottom of the mould into Luke
warm water for a few seconds, dry it off and flip it out onto the chilled
serving plate. Serve with a caramelised orange slice and an iced shot of orange
liqueur.
TIP: To caramelise orange slices
take a very sharp serrated knife and slice waver thin slices, dust them with
castor sugar and bake in a hot oven on a silicone sheet for 5 -10 minutes. Keep
your eye on them as they may burn quite quickly.
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