As you may know, this year the 26 th World Youth Day is been held here at Madrid, so I decided to conmemorate this joyful event by cooking a special dessert from Germany in honor of Pope Benedict XVI but with a spanish twist: orange blossom water.
The recipe is from Julia Child’s book “Mastering the Art of French Cooking”. At first all the instruction scares a little, but once you start cooking, you see is not as difficult as it may seems.
In her own words, the Bavarian Cream is “a dessert as beautiful to see as it is to eat”, so I hope you like it too.
The orange flavor2 large, fine, bright – skinned oranges 2 large sugar lumps 1 ½ TBS (1 ½ packages) gelatin
Custard Sauce7 egg yolks 1 cup granulated sugar 2 tsp. cornstarch 1 ½ cups boiling milk
The egg whites5 egg whites Pinch of salt 1 Tbs granulated sugar
The whipped cream and final flavoring½ cup chilled whipping cream 2 Tbs orange blossom water (if you can’t find it, use orange liqueur, as in the original recipe)
Wash and dry the oranges. One at a time, rub the sugar lumps over them until all sides of each lump are impregnated with orange oil. Mash the sugar lumps in the mixing bowl. Grate the orange part of the skins into the bowl. Squeeze the juice of the oranges into the cup, to make ½ to ¾ cup of strained juice. Sprinkle the gelatin over the orange juice and set aside to soften.
Add the egg yolks to the orange sugar in the mixing bowl. Gradually beat in the granulated sugar and continue beating for 2 to 3 minutes until mixture is pale yellow. Beat in the cornstarch.
Beat the milk in a thin stream of droplets into the egg yolk mixture. Pour into saucepan and set over moderate heat. Stir with wooden spoon until mixture thickens enough to coat the spoon lightly. Do not overheat or egg yolks will scramble. Remove from heat and immediately add the orange juice and gelatin mixture, beating for a moment or two until gelatin has dissolved completely.
Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. Using a rubber spatula, fold the egg whites into the hot custard. Set in the refrigerator. Fold delicately with spatula several times while mixture is cooling, to keep it from separating. When cold and almost but not quite set, add the final touch.
Beat the cream lightly, until doubled in volume and fold the whipped cream and orange blossom water or orange liqueur into the custard.
Rinse mold/s in cold water and shake excess. Turn the Bavarian cream into the mold/s. Cover with waxed paper and chill for 3 to 4 hours or overnight.
To unmold, remove waxed paper. Dip mold in very hot water for 1 second, run knife around the edge of the cream and reverse on a chilled serving platter. (May be unmolded and refrigerated several hours before serving.)
“Rooted and built up in Jesus Christ, Firm in the Faith” (cf. Colossians 2:7)