Sugar Free Orange Bavarian
Delight your taste buds guilt-free with this Sugar Free Orange Bavarian, a creamy, citrus-infused dessert that's as elegant as it is refreshing. Made with freshly squeezed orange juice, a hint of orange zest, and a touch of vanilla, this no-sugar delicacy achieves its luscious texture with the help of gelatin and whipped cream. Sweetened with your choice of stevia, erythritol, or monk fruit, it's the perfect treat for those seeking a low-carb or diabetic-friendly option. Carefully tempered egg yolks create a rich custard base, while the airy whipped cream adds a light, silky finish. This make-ahead dessert sets beautifully in individual glasses or a single mold, making it an ideal choice for entertaining or a delightful anytime indulgence. Serve each chilled portion with a garnish of fresh orange zest or mint for an extra pop of flavor and elegance. Perfect for fans of sugar-free desserts and low-carb recipes, this orange Bavarian is a citrusy masterpiece that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 240 ml Freshly squeezed orange juice
- 1 teaspoon Orange zest
- 10 grams Powdered gelatin
- 60 ml Cold water
- 240 ml Heavy cream
- 1 teaspoon Vanilla extract
- 50 grams Granulated sugar substitute (stevia, erythritol, or monk fruit blend)
- 4 large Egg yolks
Instructions
In a small bowl, sprinkle the powdered gelatin over the cold water and let it bloom (absorb the water) for about 5 minutes.
In a medium saucepan over medium-low heat, combine the freshly squeezed orange juice, orange zest, and granulated sugar substitute. Stir until the sugar substitute dissolves, then remove from heat.
Whisk the egg yolks in a separate bowl. Gradually add a few tablespoons of the warm orange juice mixture to temper the yolks, whisking constantly. Once tempered, slowly whisk the yolks back into the saucepan with the remaining orange juice mixture.
Place the saucepan back on low heat and cook the mixture gently, stirring constantly, until it thickens slightly and coats the back of a spoon. Do not let it boil.
Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved.
Let the mixture cool to room temperature, stirring occasionally to avoid any lumps forming.
In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form. Gently fold the whipped cream into the cooled orange mixture in batches until fully incorporated and smooth.
Spoon the mixture into individual serving glasses or a large mold. Smooth the top and cover with plastic wrap.
Refrigerate the dessert for at least 4 hours or until set.
Serve chilled. Garnish with additional orange zest or mint leaves, if desired.
Nutrition Facts
Calories |
197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 3.7 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 100 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
