[Vegan Orange Bavarian Cream — a cold desert]
....Julia says this about this Bavarois..."
When properly made, it has a most lovely, light, creamy, velvety quality and ranks as one of the best of the molded desserts."...and I have to say that it did indeed turn out
lovely, light, creamy, and velvety...
...you're supposed to begin by rubbing some sugar cubes on the outside of an orange to infuse the cubes with the organce oil...but I didn't have an orange...so I used the Cuties that I did have...I only ate the last orange yesterday...don't know what I was thinking...
...and then you crush up the oily cubes...
...then you squeeze the orange (or Cutie) juice...
...then sprinkle some vegan gelatin...we used agar agar powder over the juice...
...meanwhile...I got the aqua faba whipping...
...it takes a few minutes...
...absolutely amazing every single time...and I'll be using it for both the whipped vegan egg whites and the whipped cream...
...then you make a vegan custard...
...sugar, cornstarch, vegan egg yolks...I'm using my homemade Just Egg...and vegan milk...scalding hot...
...then add your orange juice/agar agar mixture...and cook until the agar agar is cooked...usually a couple of minutes...
...then fold in the vegan aqua faba egg whites...they were whipped with a Tablespoon of sugar...then whip them again with some orange liqueur...which I didn't have but I did have orange extract...so I used just a couple of drops of that...just be careful as it's really strong...and that becomes the whipped cream portion...
...so fold that into the vegan custard too...
...the pour the Vegan Bararian Cream into a mold...I'm using my old Tupperware jello mold...
...Julia says to cover with oiled waxed paper...but I just used cling wrap...
...Julia says to chill 3-4 hours or overnight...so I left it overnight...and it was well set...and pulled away from the mold...
...so I put a small plate inside the mold to turn it over...
...and then slid it onto a larger plate...
...that was perfect...
...Julia says to serve surrounded by orange segments...I'm using Cutie segments...of course...
...but I did fill in the little heart on top with some more whipped aqua faba cream...
...and topped it with another orange segment...
...I think it's an adorable little dessert...
...it slices perfectly too...
...the sixties molded desserts were sights to behold...and this one is no different...so stinking cute...and also pretty delicious...
Substitutions
VEgan egg sub for the egg yolks...I used this
Just Egg Copycat recipe...
whipped aqua faba for both the egg whites and the whipped cream...
Recipe here:
Mastering the Art of French Cooking pp. 596-598
That is interesting - it's been years since I made a molded dessert of any type. Love, K
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