bavarian orange Italy Recipe

Add the grated zest of one orange and milk to a saucepan, bring to a boil, then turn off the heat and let cool.

Add sugar to egg yolks, mix well and add lukewarm water.

Squeeze an orange with grated zest. You will need 100ml of juice.

Soak the isinglass in cold water for 10 minutes.

After filtering the milk and egg mixture, return it to the saucepan, add the orange juice (also filtered) and cook for 5-10 minutes, stirring constantly with a whisk.
Turn off the heat, squeeze out the gelatin and add it, immediately stir with a whisk to dissolve well, then let it cool.

Remove from the refrigerator, whisk the chilled cream and add to the mixture in 3-4 portions, stirring carefully from bottom to top with a spatula.

Pour the mixture obtained in this way into a mold with baking paper on the bottom, level the surface well and leave it to rest in the refrigerator for at least 2 hours, after which it is carefully removed.

Wash the second orange well, cut it into very thin slices and use it to garnish the dessert.

Once the orange Bavarois is complete, all you have to do is serve it.