Orange Bavarian Cream Dessert

Ingredients

2 Tbsp. freshly squeezed orange juice

3/4 tsp. gelatin

4 oz cream cheese at room temperature

1/2 cup heavy cream

1/4 cup sugar

1/2 tsp. vanilla extract

1/4 tsp. orange essence

3/4 tsp minced orange zest

a pinch of salt

Method

In a small bowl sprinkle gelatin over the orange juice and let it soak for 5 min. Use an electric hand mixer to beat the cream until soft peaks form. In a separate bowl beat the cream cheese, sugar, zest, pinch of salt, vanilla and orange essence until smooth. In a microwave, heat the gelatin mixture for 10 seconds until dissolved. Beat the gelatin into the cream cheese mixture until smooth. Gently fold the whipped cream into the cream cheese. Pour the mixture into two 6oz ramekins and refrigerate until set, about 30minutes.

Orange Caramel Sauce Ingredients

1/2 cup sugar

2 Tbsp. water

1/4 cup freshly squeezed orange juice, strained to remove any pulp

3 Tbsp heavy cream

a pinch of salt

Orange Caramel Sauce Method

Using two small bowls (one bigger than the other), prepare an ice bath by putting ice and a little water into the bigger bowl. Keep the smaller bowl at hand.

 Combine the orange juice, cream and salt in a small jug. Heat the sugar and water in a small saucepan until the sugar dissolves. Brush down the sides of the saucepan with a pastry brush to remove any sugar crystals. Boil the mixture until it is golden in color. Not too dark or it will be bitter! Remove from the heat. Whisk in the orange and cream mixture.

The mixture will bubble up, just keep whisking! Pour the caramel into the smaller bowl and cool down in the ice bath.

Decorate with Mandarin Oranges. Serve the Bavarians with the orange caramel sauce and tuile curls.

Buon Appetito!