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Receta Orange Grand Marnier Bavarian Cream
by Global Cookbook

Orange Grand Marnier Bavarian Cream
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  Raciónes: 10

Ingredientes

  • 2 c. orange juice
  • 2 Tbsp. Grand Marnier
  • 6 x egg yolks
  • 100 gm sugar (caster)
  • 300 ml lowfat milk
  • 2 tsp vanilla essence
  • 20 gm gelatine pwdr
  • 300 ml cream

Direcciones

  1. In a small saucepan, boil orange juice till reduced to a thick syrup, about 2 Tblspoon. Stir in Grand Marnier, remove from pan, and set aside.
  2. Make an English Custard:In a bowl, whisk egg yolks and sugar till thick and pale.
  3. In a saucepan, bring lowfat milk to the boil with vanilla . Pour slowly onto egg yolks, whisking as you go till combined. Return custard to saucepan and cook over low heat, stirring the bottom of the pan constantly with a wooden spoon, till custard begins to thicken and coats the back of a spoon.
  4. Don't ALLOW CUSTARD TO REACH BOILING POINT.
  5. Remove pan from heat immediately, stir in dissolved gelatine and strain custard into a bowl. Stir in orange syrup. Allow to cold.
  6. When cold but not set, mix in lightly whipped cream. Dont over beat.
  7. Ladle into individual c., moulds, or possibly a loaf tin etc. and allow to set in the refrigerator, about 2-3 hrs.
  8. To unmould the cream, dip the outside of the mould into warm water for a few seconds, shake lightly to loosen and gently ease out into the palm of your hand.
  9. Serves 6.