| 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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