Indian Cooking Recipe : Orange Bavarois
375 ml warm milk
120 ml cream
180g castor suagr
7 egg yolks
5 egg whites
2 tbsp castor sugar
6 tsp gelatine
2 tsp cornflour
candied orange peel
whipped cream to decorate
Light oil a 2 litre ring mould. Finely grate orange peels and squeeze juice.
Beat egg yolks and orange rind together until light and fluffy.
Gradually add sugar and beat constantly, until mixture forms a ribbon when dropped
Gradually beat in cornflour and milk.
Transfer mixture to a heavy based saucepan.
Add orange juice and gelatine and heat gently, stirring constantly, until mixture
thickens and coats the back of a metal spoon. Cool slightly.
Beat egg whites until soft peaks form.
Gradually add the sugar and continue beating until stiff peaks form.
Fold a quarter of the egg whites into the custard for one hour.
Whip cream lightly and fold the custard in whipped cream.
Turn mixture into prepared mould and chill for at least 3-4 hour.
Turn out on to serving platter.
Decorate with whipped cream and candied orange peel.