Halloween orange bavarois
A delicious end to your Halloween dinner, this orange bavarois that looks like a mini pumpkin. Sweet, sour and creamy combined in a dessert.
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or 3 teaspoons gelatin powder
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)
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Halloween orange bavarois https://www.byandreajanssen.com/halloween-orange-bavarois/ 28/10/2016