| 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 | |
| 4 | oz | Caster Sugar |
| 2 | ts | Gelatine Soaked in Water |
| 3 | Oranges | |
| 1/2 | pt | Double Cream, Whipped |
| Grated Rind, Juice 2 oranges | ||
| 2 | oz | Sugar |
| 2 | tb | Cointreau |
| Mint sprigs to decorate |
INSTRUCTIONS
SPONGE BAVAROIS SAUCE 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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