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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 452)~83% of the text changedremovedadded
10 stk gelatinplater. 0,5 dl vann (lunkent). plater gelatin 1/2 del. vand 1 stk sitron (saften). citron 50 g sukker. gr. sukker 4 dl del. fløte (til pisking). 2 dl appelsinsaft (nypresset og silt). 2 stk appelsiner (til pynt i formen). sukker (til å strø formen). Skyll gelatinplatene, klipp dem i småstykker og løs dem opp del. appelsinsaft. Den overskyllede, opklippede gelatin opløses i det lunkne vannet.. Bland den pressede, silte sitron- vandet. Den utpressede, silede citron- og appelsinsaften appelsinsaft blandes med sukkeret og rør godt sukkeret, røres godt, til sukkeret er oppløst.. Pisk fløten stiv og vend smeltet; tilsættes den inn sammen med stivvispede fløte og den oppløste gelatinen.. Skyll en opløste gelatin. En helst glatt glat form skylles med kaldt vann og strø den koldt vand, strøes med sukker. Skrell 1–2 1 à 2 appelsiner helt fri befries for skall skal og alt hvitt, del dem i båter hvitt; stykkerne tages fra hinanden og pynt bunnen med disse pyntes bunden og kantene om kanterne av formen formen. Kremen heldes med dem.. Hell kremen forsiktig i formen, helt opp til kanten, slik at desserten forsigtighet i. Hvælves, naar den er stiv. Serveres med appelsinsaus. Forat fromagen ikke revner når skal revne, naar den vendes ut. Sett kaldt til av formen, bør den ne være fyldt til randen. Naar fromagen er stiv.. Løsne forsiktig stiv, løsnes den forsigtig i kanten med en myk kniv og hvelv desserten kniv; vendes midt på fatet. Ikke rist paa fatet eller vasen; ryst ikke formen; slipper den ikke, legg bør man lægge et klede vridd opp klæde, opvridd i kokende vann over bunnen vand, op paa bunden av formen. Serveres med appelsinsaus.

Note on Modernised

Mål er omregnet til moderne enheter (desiliter/gram), gelatinplater beholdt som plater. Fremgangsmåten er delt i nummererte trinn og språket i trinnene er modernisert.

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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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