Orange Bavarois

• 3 eggs Size 2
• 4 ounces caster sugar
• 1 1/2 ounces butter Melted
• 2 1/2 ounces plain flour
• 1 ounce cocoa powder
• 1/2 pint milk
• 4 egg yolks Size 2
• 4 ounces caster sugar
• 2 teaspoons gelatine Soaked in Water
• 3 oranges
• 1/2 pint double cream Whipped
• 2 oranges
• 2 ounces sugar
• 2 tablespoons cointreau
• mint sprigs to decorate

1. Preheat oven to 190C, 375F, Gas 5.
2. Sponge: whisk eggs, sugar until thick. Fold in butter, flour, cocoa. Pour into greased and lined 9 1/2 by 11 inch swiss roll tin. Bake 15 mins, Turn out, trim to fit greased 2 pound loaf tin.
3. Bavarois: heat milk - dont boil. Whisk yolks, sugar until thick. Stir into milk. Return to heat, stirring, until thick. Remove from heat, stir in gelatine until dissolved. Sieve. Grate orange rind, chop flesh. Stir rind into custard. Cool, fold in cream. Pour over sponge. Leave 2-4 hours.
4. Sauce: Simmer orange rind, juice, sugar, 7 fl oz water for 5 minutes. Cool, add alcohol. Serve sponge, sliced, on chopped oranges with sauce. Decorate

eggs, caster sugar, butter, flour, cocoa powder, milk, egg yolks, caster sugar, gelatine, oranges, cream whipped, oranges, sugar, cointreau, mint sprigs

Taken from www.yummly.com/recipe/Orange-Bavarois-1668059 (may not work)