Bavarian Creams tend to be fairly voluptuous regardless, and this particular Bavarian cream is more voluptuous than most. It does contain a little liqueur, which you may decide to omit of you plan to serve it to little ones.
Prep Time: 20 minutes
Cook Time: 5 minutes
Chilling: 8 hours
Total Time: 8 hours, 25 minutes
Ingredients:
- 1 pint + 2/5 cup (600 ml) whole milk, warm but not hot
- 6 yolks
- A cup less 1 tablespoon (200 g) sugar
- 1 1/3 tablespoons (20 g) flour
- 3/4 ounce (20 g) gelatin sheets (if you cannot find gelatin sheets, use a powdered gelling agent sufficient for this volume of liquid)
- 1/3 pound (150 g) baking chocolate, shaved
- 2 tablespoons sweet orange liqueur
- The grated zest from 2 organically grown oranges
- 1 1/5 cup heavy cream
- Candied orange peels, slivered -- about 1/4 cup
- Crushed ice
Preparation:
Set the gelatin to soften in cool water.
Beat the yolks with the sugar and the flour until the mixture is pale and frothy; if you have a round-bottomed pot that can go on the stove this is a good time to use it. Add the milk in a thin stream, beating all the while, and then heat the mixture over a gentle flame, stirring gently, for about 5 minutes or until it thickens slightly.
Squeeze excess moisture from the gelatin, which will have softened by now, and add it to the pot, stirring gently to distribute it evenly as it dissolves. Put half of the cream into each of two bowls.
Gently stir 2/3 of the grated chocolate into one of the bowls, and continue stirring gently as it melts. Gently stir the grated orange zest and the orange liqueur into the other bowl.
Partially fill two larger bowls with a mixture of crushed ice and water and set the bowls with cream in them to cool, being careful that the ice water not flow into the cream.
While the creams are chilling, beat the cream to firm peaks. Fold half of the whipped cream into each of the bowls. Pour the chocolate and orange creams into a 6-inch (about 14 cm) pudding mold deep enough to contain them both creams, pouring both at the same time to obtain a swirl effect.
Cover the Bavarian cream lest it absorb odors from your refrigerator and chill it for at least 8 hours.
Unmold the Bavarian cream and decorate it with the remaining chocolate shavings, candied orange peels, and a segment or two from one of the oranges.
Yield: 4-6 servings Marblized Orange Chocolate Bavarian Cream
Beat the yolks with the sugar and the flour until the mixture is pale and frothy; if you have a round-bottomed pot that can go on the stove this is a good time to use it. Add the milk in a thin stream, beating all the while, and then heat the mixture over a gentle flame, stirring gently, for about 5 minutes or until it thickens slightly.
Squeeze excess moisture from the gelatin, which will have softened by now, and add it to the pot, stirring gently to distribute it evenly as it dissolves. Put half of the cream into each of two bowls.
Gently stir 2/3 of the grated chocolate into one of the bowls, and continue stirring gently as it melts. Gently stir the grated orange zest and the orange liqueur into the other bowl.
Partially fill two larger bowls with a mixture of crushed ice and water and set the bowls with cream in them to cool, being careful that the ice water not flow into the cream.
While the creams are chilling, beat the cream to firm peaks. Fold half of the whipped cream into each of the bowls. Pour the chocolate and orange creams into a 6-inch (about 14 cm) pudding mold deep enough to contain them both creams, pouring both at the same time to obtain a swirl effect.
Cover the Bavarian cream lest it absorb odors from your refrigerator and chill it for at least 8 hours.
Unmold the Bavarian cream and decorate it with the remaining chocolate shavings, candied orange peels, and a segment or two from one of the oranges.
Yield: 4-6 servings Marblized Orange Chocolate Bavarian Cream
