Orange Bavarois
| Yield: | 4 Servings |
| Categories: | Desserts |
| SPONGE | ||
| 3 | Eggs, Size 2 | |
| 4 | oz | Caster Sugar |
| 1 1/2 | oz | Butter, Melted |
| 2 1/2 | oz | Plain Flour |
| 1 | oz | Cocoa Powder |
| BAVAROIS | ||
| 1/2 | pt | Milk |
| 4 | Egg Yolks, Size 2 | |
| 4 | oz | Caster Sugar |
| 2 | ts | Gelatine Soaked in Water |
| 3 | Oranges | |
| 1/2 | pt | Double Cream, Whipped |
| SAUCE | ||
| Grated Rind, Juice 2 oranges | ||
| 2 | oz | Sugar |
| 2 | tb | Cointreau |
| Mint sprigs to decorate |
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