What does an orange sweat? Orange juice

Posted on 30th June 2016

Vanilla Bavaois with orange & grand marnier sauce served with vienesse biscuit

Serves 4 persons

Ingredients

Orange jelly

1 gelatine leaf

40g castor sugar

150ml fresh orange juice

Bavaois

3 gelatine leaves

5 egg yolks

50g castor sugar

250ml milk

1 vanilla pod or extract

300ml whipping cream

Sauce

75g castor sugar

275ml fresh orange juice

fine peeled zest of shredded orange

5ml arrowroot mixed with a little water

30ml grand marnier

Vienesse biscuit

125g butter (well softened)

25g icing sugar

150g plain flour

icing sugar for dredging

Process

  1. making the jelly, soak the gelatine leaf in cold water to cover
  2. meanwhile dissolve the sugar in the orange juice in a pan over a low heat
  3. bring to boil, then remove from heat
  4. squeeze excess water from the gelatine leaf & add& stir until dissolved
  5. pour the jelly in dariole mould to a depth of about 1cm
  6. place in fridge to allow setting time
  7. making the bavaois soaking the gelatine leaves in cold water & cover
  8. beat the egg yolks & sugar together in a bowl until thick & creamy
  9. pour the milk & vanilla pod in a pan & bring to boil
  10. remove from heat & discard the vanilla pod
  11. add the milk to the egg & sugar stirring constantly
  12. return to the pan stirring over a low heat until the custard thickens enough to coat the back of a spoon (do not boil)
  13. squeeze excess water from gelatine then add to warm custard off the heat stirring to dissolve
  14. pour the custard into a bowl set over ice & leave to cool stirring occasionally until it begins to set around the edge of bowl
  15. lightly whip the cream & fold into mixture
  16. pour over jelly to fill the dariole moulds
  17. refrigerate until set
  18. making the sauce place the sugar, zest peel & orange juice in a pan & bring to boil
  19. stir arrowroot & cook stirring for 1 minute to a syrup consistency
  20. pour into jug & allow to cool
  21. just before serving stir in grand marnier
  22. to serve dip the mould into hot water for a few seconds then invert onto plates
  23. making vienesse biscuits cream the butter & icing sugar together in a bowl until very soft & light
  24. stir in flour put mixture into pipping bag fitted with large star nozzle & pipe small rosettes onto grease proof paper in baking tray
  25. chill in refrigerator for 15 minutes
  26. bake in pre heated oven 190oC for approx 10 minutes until just starting to turn golden brown colour
  27. cool on a wire rack
  28. dredge with icing sugar & serve