Orange bavaroise - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Orange bavaroise. Dessert, Cold
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Cooking tools:
- Citrus press
- Saucepan
- Instant-read thermometer
- Mixing bowl
- Whisk
- Hand mixer
- Spatula
- Mold
- Refrigerator
- Chef's knife
- Cutting board
- Piping bag
- Plate
Ingredients
- Orange juice 0.6 kg
- Lemon 0.1 kg
- Orange flavour 2.5 g
- Cream 0.15 l
- Sugar 0.135 kg
- Fish tails 10.0 g
- Cointreau 0.01 l
- Génoise sponge cake 0.15 ud
- Basic syrup 0.025 l
- Cointreau 0.003 l
- Whipped cream with sugar 0.05 l
- Fruit cubes 0.015 kg
- English chocolate cream 0.05 l
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