Orange Bavarois

Photo: flickr user avlxyz

Ingredients

3 Eggs, Size 2

4 ounces Caster Sugar

1 1/2 ounces Butter, Melted

2 1/2 ounces Plain Flour

1 ounce Cocoa Powder

1/2 pint Milk

4 Egg Yolks, Size 2

4 ounces Caster Sugar

2 teaspoons Gelatine Soaked in Water

3 Oranges

1/2 pint Double Cream, Whipped

Grated Rind, Juice 2 oranges

2 ounces Sugar

2 tablespoons Cointreau

Mint sprigs to decorate

Preparation

Preheat oven to 190C, 375F, Gas 5.

Sponge: whisk eggs, sugar until thick. Fold in butter, flour, cocoa. Pour into greased and lined 9 1/2 by 11 inch swiss roll tin. Bake 15 mins, Turn out, trim to fit greased 2 pound loaf tin.

Bavarois: heat milk - dont boil. Whisk yolks, sugar until thick. Stir into milk. Return to heat, stirring, until thick. Remove from heat, stir in gelatine until dissolved. Sieve. Grate orange rind, chop flesh. Stir rind into custard. Cool, fold in cream. Pour over sponge. Leave 2-4 hours.

Sauce: Simmer orange rind, juice, sugar, 7 fl oz water for 5 minutes. Cool, add alcohol. Serve sponge, sliced, on chopped oranges with sauce. Decorate