Orange Bavarian Cream

Preparation info
  • 8

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 large juice oranges
  • envelopes unflavored gelatin
  • 5 eggs, separated

Method

  1. Grate the rind from the oranges into a bowl. Squeeze the oranges and add three-quarters cup juice and the gelatin to the rind. Set aside.

  2. Lightly beat the egg yolks. Gradually add one cup sugar, beating until thick. Beat in the cornstarch.

  3. Gradu