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