The orange and cinnamon Bavarian cream is a delicate spoon dessert, yet very aromatic thanks to cinnamon. Orange and cinnamon perfectly complement each other and you will impress your guests. It’s very easy to make…
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3/8 cup Milk
- 1/4 cup Sugar
- 1 Egg yolk
- 1 Orange, juiced
- 1/2 cup Cream
- 0.2 oz Gelatin sheets
- 1 Vanilla bean
- 1 tsp Cinnamon
- 2 Oranges, juiced
- 2 tbsp Heaping tablespoons of sugar
Tools
- 3 Bowls
- 1 Electric whisk
- 1 Small saucepan
- 4 Molds
Preparation of orange and cinnamon Bavarian cream
Let’s see how to prepare the Bavarian cream.
Whip the cream with the whisk until it is soft like a cream, soak the gelatin in a bowl of water. Heat the milk with the vanilla. In another bowl, beat the eggs with the sugar, add the hot milk and the grated zest of the orange and the cinnamon, put on the stove and cook the cream, stirring. When cooked, add the gelatin, let it cool, and then add the juice of half an orange. At this point, fold in the whipped cream a little at a time. Fill the molds and put them in the fridge for at least 3 hours. Squeeze 2 more oranges, put the juice in a saucepan, add 2 heaping tablespoons of sugar, mix well and place on the stove, cooking and stirring occasionally. Turn off the heat when it thickens a bit. Remove the Bavarian cream from the molds, plate it, decorate with the orange sauce you’ve prepared and serve.
Notes
You can also garnish with orange slices or chocolate shavings.
Affiliate links are present within the recipe
If you liked the recipe, share it on your social networks. I’m waiting for you!!! A new recipe soon!!! Subscribe to my YouTube channel to see the video recipes.
