Orange vanilla bavaroise.
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| 330 gm whole milk |
66 gm of sugar
66 gm of egg yolks
seeds from 1 vanilla bean
10 gm of gelatin
400 gm of whipped cream
orange zest of 3 oranges
DIRECTIONS: Bring milk to a boil, add orange zest and steep for 15 minutes, strain. Using the milk make a creme anglase with the egg yolks, sugar, and vanilla. Add the melted gelatin, and cool. When cool fold in the whipped cream. Set aside
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