Bavarese all'arancia
Takes about 1 hour plus freezing time


Tricky but tasty dish

(8 persons)

1/2 liter of freshly squeezed orange juice
300 gr sugar
9 egg yolks
1 vanilla pod
1/4 liter of cream
0.6 liters of milk
30 gr of dried jelly (colla di pesce)

Beat the egg yolks with 150 gr of sugar. Put the vanilla pod in the milk and bring up to boiling point.

Put the dried jelly wafers in cold water for about 15 minutes to soften it.

Filter the milk and mix it with the mixture of eggs and sugar and cook the cream in a pot dipped in hot water (bagno maria) or on a very low heat until the cream has become thick.

Add the jelly in the hot cream.

Put the remaining sugar in a pot and let it brown gently. Add the orange juice and let it boil till the sauce is reduced by half in volume.

Add the orange syrup to the cream, mix it well and let it cool.

Whisk the cream with a bit of sugar until firm and incorporate it gently to the other cream and syrup mixture.

Pour the bavarese in a mould and place it in the fridge for at least 5 hours.