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Orange Bavarois

Cold orange bavarois of orange and lemon juice, sugar, whipped cream and gelatin, set in a sugar-dusted mold garnished with orange segments and served with orange sauce. From Erken's Stor kokebok 1914, p. 452.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 452 (falt i det fri)

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About the dish

Orange bavarois is one of the most festive cold desserts in Erken's book, served in a garnished mold with orange sauce. The note on how the mold is turned out appears as general guidance in the margin.

How to make it

  1. 1

    Soak the gelatin

    Rinse the gelatin sheets, cut them into small pieces and dissolve them in the lukewarm water.

  2. 2

    Mix juice and sugar

    Mix the squeezed, strained lemon and orange juice with the sugar and stir well until the sugar has dissolved.

  3. 3

    Fold in cream and gelatin

    Whip the cream stiff and fold it in together with the dissolved gelatin.

  4. 4

    Prepare the mold

    Rinse a preferably smooth mold with cold water and dust it with sugar. Peel 1–2 oranges completely free of peel and all pith, divide them into segments and garnish the bottom and sides of the mold with them.

  5. 5

    Fill the mold

    Pour the cream gently into the mold, right up to the rim, so the dessert does not crack when it is turned out. Chill until firm.

  6. 6

    Turn out and serve

    Loosen carefully around the edge with a soft knife and turn the dessert out in the center of the platter. Do not shake the mold; if it does not release, lay a cloth wrung out in boiling water over the bottom of the mold. Serve with orange sauce.

Changes from the original

Measurements have been converted to modern units (deciliters/grams), gelatin sheets kept as sheets. The method has been divided into numbered steps and the language of the steps has been modernized.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 452) → 1949 (korrekturlest, s. 514)~66% av teksten endretfjernetlagt til
Appelsinbavaroise. 10 plater gelatin 1/2 del. vand 1 citron vann 1/2 sitron 50 gr. sukker 4 del. fløte 2 del. appelsinsaft. Den overskyllede, opklippede skylte gelatin klippes i småstykker og opløses i vandet. det lunkne vann, røres i den utpressede, silte appelsin og sitronsaft og tilsettes sukkeret og den stivvispede fløte. Has i vætet form, der er strødd med sukker. Den overskylte, oppklippede gelatin opløses i vannet. Den utpressede, silede citron- silte sitron- og appelsinsaft blandes med sukkeret, røres godt, godt til sukkeret er smeltet; tilsættes tilsettes den stivvispede fløte og den opløste gelatin. En helst glat glatt form skylles med koldt vand, vann, strøes med sukker. 1 à å 2 appelsiner befries for skal skall og alt hvitt; stykkerne tages stykkene tas fra hinanden hverandre, og med disse pyntes bunden bunnen og om kanterne kantene av formen. Kremen heldes helles med forsigtighet forsiktighet i. Hvælves, naar Hvelves, når den er stiv. Serveres med appelsinsaus. Forat fromagen ikke skal revne, naar den vendes av formen, bør den ne være fyldt til randen. Naar fromagen er stiv, løsnes den forsigtig i kanten med myk kniv; vendes midt paa fatet eller vasen; ryst ikke formen; slipper den ikke, bør man lægge et klæde, opvridd i kokende vand, op paa bunden av formen.

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Frequently asked questions

How long does the orange bavarois need to set?
Allow about 5 hours in all (300 minutes) including chilling in the mold until the bavarois is completely firm before it is turned out.
What is the cream made of?
10 sheets of gelatin dissolved in 1/2 dl water, the juice of 1 lemon and 2 dl orange juice, 50 g sugar and 4 dl stiffly whipped cream.
How do I keep the bavarois from cracking when it is turned out?
According to the recipe, the mold should not be filled all the way to the rim. Use a smooth mold rinsed with cold water and dusted with sugar, and garnish the bottom and sides with orange segments free of peel and all pith.
What is it served with?
Orange sauce, as Schønberg Erken specifies in Stor kokebok (1914, p. 452).

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