April 15th – Orange Bavarian Cream

1 Cup = 1/2 US Pint = 0.42 UK pints 8.4 fl.oz = 237ml
1 Quart = 2 US Pints = 1.66 UK Pints = 33.2 fl.oz = 947ml
1 US tsp = 0.83 UK tsp
1 US tblsp = 0.83 UK tblsp
1 US Ib = 1.2 UK lb = 19.2 oz = 454g

3/4 box gelatine
1/2 cup cold water
1lb sugar
1 quart orange juice
1 1/2 pints cream

Cover the gelatine with the cold water and soak for half an hour.

Stir the sugar into the orange juice until the sugar is thoroughly dissolved and strain into a basin.

Dissolve the gelatine over a bain marie and strain into the orange juice, stirring carefully until the mixture begins to congeal.

Whip the cream into a stiff froth and add to the orange mixture. This must be stirred very carefully from the bottom and sides of the pan to ensure that it is completely mixed.

Turn into a pudding mould and stand overnight in the fridge.

Serve on its own or with whipped cream.