Orange Bavarian Cream - Recipe
Grate the rind of the oranges on the gelatin, Squeeze and strain the orange juice, and add the sugar to it. Put the unwhipped cream in the double boiler.
Beat the yolks of the eggs and add to the milk. Stir this mixture until it begins to thicken, and add the gelatin. As soon as the gelatin is dissolved, take off, and place in a pan of ice water.
Stir until it begins to cool (about two minutes), and add the orange juice and sugar. Beat about as thick as soft custard, and add the whipped cream. Stir until well mixed, and pour into the moulds.
Set away to harden. There will be about two quarts. Serve with whipped cream heaped around the orange cream.