Cointreau Bavarois dessert with orange sauce (jalea de cointreau con salsa de naranja)

Love this dessert.
Really bavarois is the french term for Bavarian cream whisch is gelatin dessert, like to a mousse in texture.
Simply delicious !!

Source :
Revista Paula Chile.
December 1993
Cooking editor : Rosario Valdes

Ingredients

1 1/2 tablespoon unflavored powdered gelatin
1/2 cup of sugar (100 grams)
3 eggs, separated
1 1/4 cups milk
3 tablespoons Cointreau or orange juice

Orange sauce

1/2 cup of sugar (100 grams)
300 ml orange juice
2 teaspoons cornstarch

Method

In a small bowl, sprinkle the gelatin and dissolve in 1/3 cup of cold water bath .

In another bowl beat the egg yolks with the sugar until the mixture is pale and frothy.

Add milk and cook over low heat until it thickens .. Remove from heat and add the gelatin, and liqueur or orange juice.
Chill until slightly thickened.
In a bowl beat the egg whites until stiff but not dry.
Add in surrounding form to the prepared mixture and pour into 6 individual molds or in a large pan.
Refrigerate until set.

Orange sauce

In a pan put the sugar and orange juice with cornstarch, cook over low heat until thickened and sugar dissolves.
Bring to a boil and remove from heat.
Allow to cool before serving with orange Bavarois.