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
Did you make this Halloween orange bavarois? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!
Halloween orange bavarois
- 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)