Recipe - Orange Bavarois

SPONGE
3 Eggs, Size 2
4 ounce Caster Sugar
1 One half ounce Butter, Melted
2 One half ounce Plain Flour
1 ounce Cocoa Powder

BAVAROIS
One half pt Milk
4 Egg Yolks, Size 2
4 ounce Caster Sugar
2 teaspoon Gelatine Soaked in Water
3 Oranges
One half pt Double Cream, Whipped

SAUCE
Grated Rind, Juice 2 oranges
2 ounce Sugar
2 tablespoon Cointreau
Mint sprigs to decorate

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

Sponge: whisk eggs, sugar until thick. Fold in butter, flour, cocoa. Pour
into greased and lined 9 One half 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 24 hours.

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini