Bavarois a l’Orange

835 ml milk
16 yolks
500 g sugar
1.5 Tbsp cornstarch
3 Tbsp sugar
2-4 zeste orange
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435 ml jus orange - strong
37 g gelatine
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12 whites
3 Tbsp sugar
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280 ml. cream montee soft
5 Tbsp liquor orange

=Anglaise 1., soften & add 2. while hot, add 3. while hot (beaten stiff). Cool, add 4.