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Randy Smith

Orange Bavarois

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Swiss Desserts 4 Servings

INGREDIENTS

3 Eggs, Size 2
4 oz Caster Sugar
1 1/2 oz Butter, Melted
2 1/2 oz Plain Flour
1 oz Cocoa Powder
1/2 pt Milk
4 Egg Yolks, Size 2
2 t Gelatine Soaked in Water
3 Oranges
1/2 pt Double Cream, Whipped
Grated Rind, Juice 2 oranges
2 oz Sugar
2 T Cointreau
Mint sprigs to decorate

INSTRUCTIONS

Preheat oven to 190C, 375F, Gas 5.  Sponge: whisk eggs, sugar until
thick. Fold in butter, flour, cocoa.  Pour into greased and lined 9 1/2
by 11 inch swiss roll tin. Bake 15  mins, Turn out, trim to fit greased
2 pound loaf tin.  Bavarois: heat milk - dont boil. Whisk yolks, sugar
until thick. Stir  into milk. Return to heat, stirring, until thick.
Remove from heat,  stir in gelatine until dissolved. Sieve. Grate
orange rind, chop  flesh. Stir rind into custard. Cool, fold in cream.
Pour over sponge.  Leave 2-4 hours.  Sauce: Simmer orange rind, juice,
sugar, 7 fl oz water for 5 minutes.  Cool, add alcohol. Serve sponge,
sliced, on chopped oranges with  sauce. Decorate  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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“Our God is an *_AWESOME_* God!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 356
Calories From Fat: 102
Total Fat: 11.6g
Cholesterol: 27.7mg
Sodium: 341.6mg
Potassium: 637.5mg
Carbohydrates: 63.4g
Fiber: 7g
Sugar: 41.3g
Protein: 7.2g


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