A delicious end to your Halloween dinner, this orange bavarois that looks like a mini pumpkin. Sweet, sour and creamy combined in a dessert.
For Halloween dessert there are several options: pumpkin pie, pumpkin custard, ghost cupcakes or a scary cake. But I opted for anorange bavarois. Martha Stewart had these hollowed oranges with pumpkin faces on her site (filled with ice in her case) and I found a tasty orange bavarois that was just great as a filling. Also because you can prepare it so well. You can put the oranges in the fridge and take them out just before use.
Tomorrow a nice drink, a signature drink as it is called in America, for the Halloween evenings and then the menu for this week is complete. But first the dessert:
Tips Orange bavarois for Halloween
- You use raw egg whites you can't serve this dessert to children under the age of 4, the sick and the elderly
- If you make the orange bavarois for adults, add 1 tablespoon of orange liqueur for extra flavor;
- Use a sharp knife to make the faces.
Preparation Orange bavarois for Halloween
In the morning:
- You can prepare this orange bavarois in the morning. Store in the refrigerator until use.
Storage advice Orange bavarois for Halloween
- Because you use raw eggs, you eat this bavarois the same day.
It's a good taste!
Recipe Halloween orange
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Halloween orange bavarois
Pas met de knoppen het aantal personen aan.
- 2 egg whites size L
- pinch salt
- 9 sheets gelatin or 3 teaspoons gelatin powder
- 250 mL cream
- 2 tablespoons lemon juice
- 6 oranges
- 150 grams sugar
- Cut the cap from 4 oranges and slice out the flesh. Scarf the face in the orange with a knife.
- Squeeze the juice over a bowl.
- Place the gelatin in cold water so that it can soften.
- Place the egg white with a pinch of salt in a fat-free bowl (wash it well beforehand) and beat the egg whites until stiff.
- In a second bowl, beat the cream until stiff.
- Squeeze the oranges and pour the orange juice, the juice that you collected during the hollowing, the lemon juice and the sugar in a pan and bring to a boil.
- Remove from the heat and dissolve the gelatin in it while stirring.
- Place the pan in a bowl of cold water so that it cools quickly.
- Gently mix the egg whites into the cream. When the juice has cooled down, fold it in quickly but gently.
- Spoon this into the hollowed oranges and let it set in the refrigerator (at least 2 hours)