Based on my ‘Basic Bavarois’ recipe, you can make a variety of Bavarois in different flavours. Today I replaced Milk with Orange Juice and made this delicious dessert. Topping is optional, but I strongly recommend to add some fresh Orange segments. Today I mixed the Orange segments with a little Sugar and Grand Marnier, but this topping is for grown-ups only.


4 to 5 Servings


2 teaspoons Gelatine Powder
2 tablespoons Water
1 cup Orange 100% Juice
2 Egg Yolks
6 tablespoons Sugar
1 to 2 teaspoon Grand Marnier OR Cointreau *optional
200ml Thickened Cream *softly whipped

1 Orange *segmented
1 teaspoon Sugar
1 teaspoon Grand Marnier OR Cointreau *optional

  1. Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
  2. Heat Orange Juice in a saucepan until just starting to boil. Remove from heat, add soaked Gelatine, and mix well until Gelatine dissolves completely.
  3. Beat Egg Yolks and Sugar in a bowl until pale, gradually add the hot Orange Juice mixture, and whisk well. Return the mixture to the saucepan, and heat over low heat, whisking constantly, until slightly thickens. DO NOT boil.
  4. *Note: This process is optional. As Egg Yolks can be cooked by the hot Orange Juice mixture, you don’t need to heat it if you prefer.
  5. Add Grand Marnier (OR Cointreau), mix to combine, then cool the mixture. *Note: Dip the bottom of the saucepan into cold water to speed up, then transfer to a mixing bowl and place in the fridge.
  6. When the mixture has started thickening, add softly whipped Cream, and mix to combine.
  7. Pour into serving glasses OR jelly moulds. Place in the fridge and leave to set completely.
  8. To make topping, combine Orange segments, Sugar and Grand Marnier (OR Cointreau), and set aside in the fridge.
  9. Before serve, place some Orange segment and juice on the Bavarois.