Mock Orange Bavarian Cream.

Have you ever heard of a Bavarian Cream without Crème Anglaise as one of the main ingredients? Well you have now because I have tried to demystify this classic!

The idea was born when I was trying to get together recipes for egg less desserts. I chanced upon this old cookbook where I found a recipe that hinted at something that might have tasted like a cross between a blancmange and a soufflé. Therefore, I decided to tweak it. This is what emerged!

Serves 6-8

Gelatin                                                            4 1/2  level tsps

Orange juice                                                   1 ¾ cups

Fanta *                                                            1 ¾ cups

Lime or lemon juice                                         2 to 3 Tbls

Condensed milk                                              1 tin (400 gms)

Fresh cream                                                   200 ml

Orange segments with skin removed, for garnishing

Method

  

Soften the gelatin in ½ cup of orange juice and dissolve this over a pan of hot water until it reaches the consistency of egg white. Set aside.

Combine the orange juice, Fanta and the lemon juice along with the condensed milk. Whisk the dissolved gelatin into this mixture until well blended and refrigerate, until the mixture thickens and begins to set.

Whip the fresh cream over a bowl of ice until it holds its shape. Fold into the orange mixture gently. Pour into a glass dish or an oiled aluminum mould and place inside the fridge until set.

Decorate with orange segments and rosettes of cream. If set in a mould, unmould onto a wet plate in order to be able to center the dessert. Pipe rosettes of cream around it. Set aside in the fridge until ready to serve.

* Any aerated orange drink will do.

For easy unmoulding of any gelatin-based dish: Dip a kitchen towel in hot water. Squeeze dry and wrap the hot towel around the mould for about 30 seconds. Invert a serving plate over the mould and turn the plate along with the mould over. The dessert should slip out with ease. 


Note on gelatin: Ensure that the temperature of the gelatin and that of the mixture to be set is about the same.
If the mixture is much colder, the gelatin will form unpleasant glutinous strands on contact with the mixture.
If however, the gelatin is colder than the mixture, it will sink to the bottom and form a separate layer.