Modern Orange Baskets with Bavarian Cream

Ingredients

• 4 large Oranges (For baskets and juice)
• 2 teaspoons Gelatin (Unflavored)
• 2 tablespoons Cold Water (For gelatin)
• 0.5 cup Sugar (Granulated)
• 0.5 teaspoon Lemon Rind (Grated)
• 1 tablespoon Lemon Juice (Freshly squeezed)
• 0.5 cup White Wine (Dry white wine)
• 2 large Eggs (Separated)
• 8 pieces Lady Fingers (For lining the mold)
• 1 cup Heavy Cream (For cream sauce (optional))
• 0.5 teaspoon Vanilla Extract (For cream sauce (optional))

Instructions

1. 1Cut two pieces from each orange, leaving what remains in the shape of a basket with a handle. Carefully remove the pulp from the baskets and pieces, reserving the juice. Keep the orange baskets in ice-water until ready to fill.
2. 2From the reserved orange juice, make orange jelly. Use approximately 1 teaspoon of gelatin per cup of juice. Bloom the gelatin in 1 tablespoon of cold water for 5 minutes. Heat the orange juice with 1/4 cup of sugar until the sugar dissolves. Remove from heat and stir in the bloomed gelatin until dissolved. Let cool slightly.
3. 3In a saucepan, mix lemon rind, lemon juice, white wine, and 1/4 cup sugar. Add egg yolks and stir vigorously over medium heat until the mixture thickens (about 5-7 minutes). Remove from heat. Bloom 1 teaspoon of gelatin in 1 tablespoon of cold water for 5 minutes. Add the bloomed gelatin to the warm mixture and stir until dissolved. Let cool slightly. In a separate bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the cooled gelatin mixture. Set the bowl in a pan of ice-water and beat until thick enough to hold its shape.
4. 4Line a mold with lady fingers. Fill the orange baskets with the cooled orange jelly. Pour the Bavarian cream over the orange jelly in the baskets. Chill in the refrigerator for at least 2 hours, or until set.
5. 5In a bowl, whip heavy cream until soft peaks form. Add vanilla extract and gently fold in. Serve chilled with the orange baskets.