Bavarian Cream with Orange and Grape Ragout

Bavarian cream with orange and grape ragout

1. For the cream, soak the gelatine in cold water. Put the egg yolks with the powdered sugar and the vanilla pulp in a bowl and beat with the electric hand mixer until a foamy mixture is formed. Whip the cream until it is semi-stiff.
2. Heat the Grand Marnier and remove it from the heat. Dissolve the squeezed gelatine in it and stir into the egg yolk mixture. Stir in a third of the cream with a whisk. Carefully fold in the rest. Divide the cream into 5 sachets and leave to set in the refrigerator for 1-2 hours.
3. For the ragout, sieve 20 grams of powdered sugar into a saucepan and caramelize over medium heat. Deglaze with the orange juice. Add sugar, vanilla pulp, cinnamon bark and orange peel. Bring the liquid to the boil and bind lightly with the cornstarch. Allow to cool and, if necessary, stretch with freshly squeezed orange juice. Remove the cinnamon bark and orange peel again. Marinate the orange fillets and grapes with it.
4. Heat the walnuts in a pan. Sift in the rest of the powdered sugar and use it to caramelize the walnuts over a medium heat.
5. Dip the cream molds briefly in hot water (porcelain 5-7 seconds, steel molds only briefly) and turn them onto plates. Serve the Bavarian cream with the caramelized walnuts and the orange and grape ragout.
6. Place 1 baked sage leaf on top of the cream for decoration.

Decoration: Baked sage leaves

1. Mix all the ingredients until you get a creamy dough that is about the consistency of thick cream. The dough covers the sage leaves like a negligee. Put clarified butter or oil in a pan about an inch high and heat the fat. Bake the sage leaves in it. Drain on paper towels, done!