Bavarian Cream

Julia Child

BAVARIAN CREAM—COLD SOUFFLE

When the ancients wrote of ambrosia, they might well have had French Bavarian cream in mind. It is velvet to the tongue, it melts in the mouth, and caresses the palate in a most sensuous fashion. Lightly held in shape by just the right amount of gelatin, it may stand alone in molded splendor, or may rise up from the dish like a majestic soufflé.

BAVAROIS A L'ORANGE

(Orange Bavarian Cream)

For about 2 quarts, serving 8 to 10 people

THE ORANGE CUSTARD

• 2 large bright skinned oranges
• ⅔ cup strained orange juice
• 1½ tbsp (1½ envelopes) unflavored gelatin
• 2 large sugar lumps
• A saucepan

One at a time, rub the sugar lumps over the oranges until all sides of each lump are impregnated with orange oil. Crush the lumps and place in a saucepan; grate the rind and add to saucepan. Squeeze the juice of the oranges, strain ⅔ cup into a measure, and sprinkle the gelatin on top so that it will soften when ready to be used.

• 1 cup granulated sugar
• 7 egg yolks
• 2 tsp cornstarch
• 1½ cups milk heated in the saucepan with the orange-sugar and rind
• An enameled or stainless-steel saucepan and a wooden spoon

Gradually beat granulated sugar into the yolks in a mixing bowl, using a wire whip or electric beater. Continue beating for a minute or more, until mixture is pale and lemon-colored. Beat in the cornstarch. Then, in a thin stream of droplets, beat in the hot milk. Pour mixture into the saucepan and stir with a wooden spoon over moderate heat until mixture thickens enough to coat the spoon lightly, around 170°F on a candy thermometer. Do not let custard come to boil or yolks may curdle, but you must let it heat enough to thicken properly. Remove from heat and immediately beat in the orange juice and gelatin.

THE EGG WHITES AND PRELIMINARY CHILLING

• 5 egg whites
• Pinch of salt
• ¼ tsp cream of tartar
• 2 tbsp granulated sugar

Beat the egg whites in a clean, dry bowl for a moment until foamy, then beat in the salt and cream of tartar. Continue beating until soft peaks are formed; add sugar and beat until stiff peaks are formed. Fold the egg whites into the hot custard sauce and chill over cracked ice or in the refrigerator, folding occasionally to keep mixture from separating. When cold but not set, proceed with next step.

WHIPPED CREAM AND FINAL FLAVORING

• ½ cup chilled whipping cream
  
• 2 tbsp orange liqueur
• A chilled mixing bowl
• A chilled beater

Beat the chilled cream until it has doubled in volume and beater leaves light traces on its surface. Fold the cream, then the liqueur, into the cold orange mixture.

TO SERVE AS A MOLDED DESSERT

• An 8-cup cylindrical mold or ring mold, preferably of metal as unmolding is easier
• A chilled serving dish

Rinse mold in cold water. Pour in the Bavarian cream mixture, cover with waxed paper, and chill for at least 4 hours or overnight. To unmold, dip in hot water for several seconds, quickly run a knife around inside edge of mold, then invert the serving dish over the mold. Quickly reverse the two, and in a few seconds the dessert should fall into place; if not, repeat the process. Decorate top and/or sides of the Bavarian cream with fresh, skinless orange segments flavored with sugar and a spoonful or two of orange liqueur. (Note: Bavarian cream my be frozen, and served as a frozen dessert.)

TO SERVE AS A COLD SOUFFLÉ

• A 5- to 6-cup soufflé dish

Surround soufflé dish with a waxed paper collar which stands 3 inches above the dish. Pour in the Bavarian cream mixture and chill until set. Peel off paper just before serving.

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Additions to the above recipe:

1. To upscale this dessert consider adding some chocolate which goes well with orange. Try chocolate tuiles or shavings or a chocolate weave basket over the dessert. 
2. Also add orange sugar from candied orange rind that has been ground fine, or made by peeling orange rind off, slicing into julienne and drying in an oven at low heat. When thoroughly dried, pulverize in a blender. Sprinkled lightly on top of the finished dessert.
3. I also added mandarin oranges soaked in Cointreau to place on top of the dessert.
4. This dish could be made with other fruits like grapefruit, lemon, mango, etc. For mango add bottled mango juice to use for the juice required.
   

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From The French Chef Cookbook, p.113-5