Orange Bavarois (Classic French Mousse Dessert)

Sprinkle the gelatine over 3 tbsp cold water to bloom (if using powdered). If using sheets, soak in cold water until softened, then squeeze dry.

In a heavy saucepan, heat the milk with half the sugar (75 g) and the orange zest over medium heat. Bring just to scalding point, then remove from heat and allow to infuse for 10 minutes.

Whisk the egg yolks with the remaining sugar until pale and thickened. Gradually whisk in the warm milk mixture to temper the yolks, then return to the pan.

Cook over low heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon (do not boil). Remove from heat, add the bloomed gelatin, and stir until completely dissolved.

Stir in the orange juice and liqueur (if using). Strain through a fine sieve for a silky texture. Cool the custard over an ice bath until just above room temperature — it should be slightly thickened but still pourable.

Fold in Cream & Egg Whites

Finally, carefully fold in the beaten egg whites using a large metal spoon, maintaining maximum lightness.

Pour into individual moulds or a large ring mould. Chill in the refrigerator for at least 4 hours, or overnight, until softly set.

Combine orange juice, zest, sugar, and lemon juice in a small saucepan.

Simmer gently for 8–10 minutes until reduced and slightly syrupy.

Remove from heat and whisk in the butter for sheen.

Add a touch of orange blossom water or a pinch of ginger for extra aroma.

Serve warm or cooled with the set bavarois.

Serve chilled, with a crisp tuile biscuit or almond shortbread for contrast.