Orange Bavarian cream - a cold dessert (Bavarois à l'orange) from Mastering the Art of French Cooking, Volume One (page 596) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Queezle_Sister on January 17, 2014

    Excellent instructions take you through this many-step recipe, and yields a very light, delicious, and refreshing dessert. First you cook a custard (with yolks, orange zest, etc), add softened gelatin, cool and fold in beaten egg whites, and finally fold in some barely thickened cream. The metal mold released the dessert well, and it ended up just perfect! I prepared this prior to my cookbook club, so I will hopefully not make too many mistakes. Looking at the variations, might go with raspberry and almond for the Saturday party.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.