Orange bavaroise

Allergens:

Ingredients for 5 portions Calculate portions

Orange juice 0.6 kg

Lemon 0.1 kg

Orange flavour 2.5 g

Cream 0.15 l

Sugar 0.135 kg

Fish tails 10.0 g

Cointreau 0.01 l

Cream 0.15 l

Génoise sponge cake 0.15 ud

Basic syrup 0.025 l

Cointreau 0.003 l

Whipped cream with sugar 0.05 l

Fruit cubes 0.015 kg

English chocolate cream 0.05 l

Eggs 1.2 ud

Sugar 0.036 kg

Plain flour 0.036 kg

Sugar 0.013 kg

Water 0.013 l

Cream 0.05 l

Sugar 0.008 kg

Sterilised milk 0.05 l

Sugar 0.01 kg

Creamed corn 0.001 kg

Pasteurised egg yolk 0.006 kg

Dark chocolate coating 0.004 kg

Elaboration

For this recipe, you will need to make the following preparations:

PLATING

Make the orange and lemon juice. Add to it the sugar, whipped cream and orange paste.
Heat this mixture until it reaches 65 ºC.
Add in the isinglass (which has previously been soaked).
Let this cool off until it reaches 27 ºC, since below this temperature it will start to set.
Start whipping the heavy cream and slowly incorporate the previous mixture (which is at 27 ºC). Mix using a rubber spatula, gently fold the mixture.
When smooth, pour the mixture into a mould and let the gelatin set in the fridge.
Cover with the sponge cake (cut into discs) and pour over the syrup flavoured with liqueur.
Remove from the mould and place the portions onto the base of the sponge cake.
Plate and decorate the portions with a button of whipped cream and fruits. You can also decorate using the chocolate crème anglaise.

Nutritional information (1 portion)

Energy

524.38

kcal

Carbohydrates

59.82

g

Proteins

7.57

g

Lipids

26.87