When it comes to no-bake desserts, Panna Cotta easily tops my list. Its silky, creamy texture and delicate flavor make it feel luxurious, yet it’s surprisingly simple to prepare.
I also adore other no-bake treats like No-Bake Matcha Cheesecake or Lemon Cheesecake with Yogurt.
After making the Orange Daifuku, I found myself with some leftover oranges, and that’s when inspiration struck — it was the perfect moment to make a No-Bake Orange Bavarois.
I love how this dessert combines the fresh, bright citrus flavor with a smooth, creamy custard and yogurt base.
This Orange Bavarois is now one of my favorite no-bake desserts, right up there with Panna Cotta and my favorite cheesecakes.
Why You’ll Love This Recipe
- It’s no-bake, making it easy and fuss-free for any skill level.
- Bursting with fresh, bright orange flavor, it’s refreshing and not overly sweet.
- The combination of silky egg yolks, yogurt, and gelatin creates a luxuriously smooth texture.
- Perfect for individual servings, so it’s ideal for parties or personal indulgence.
Ingredients and Substitutions
- Oranges – Choose fragrant, smooth-skinned oranges. Zest is used to infuse flavor, and some is reserved for garnish. Avoid the white pith, which is bitter.
- Milk – Whole milk works best for a rich, creamy flavor. Low-fat milk can be substituted, but it will taste lighter.
- Gelatin sheets – Food-grade gelatin is essential for setting the Bavarois. Soak in cold water until soft before use.
- Sweetener – Zero-calorie sugar balances the orange’s tang and is perfect for low-sugar diets. Granulated sugar can be substituted at the same sweetness, but with higher calories.
- Thick yogurt – Greek or old-fashioned yogurt provides a dense, creamy texture and slight tang. Avoid thin yogurt to prevent a runny dessert.
- Egg yolks – Room temperature yolks enrich the dessert with a silky texture. Do not use whole eggs.
- Orange zest – Only the colored part is used to avoid bitterness and for garnish.
How to Make Orange Bavarois
Step 1: Prepare the Orange Milk
Wash and zest the oranges, avoiding the white pith.
In a saucepan, combine milk and orange zest. Heat gently over low heat until small bubbles appear around the edges (60–70°C). Do not boil.
Cover and steep for 5 minutes to infuse the aroma.
Strain through a fine sieve into a bowl and let cool to room temperature.
Step 2: Mix Egg Yolks and Milk
In a dry, clean bowl, whisk together egg yolks and sweetener until smooth and slightly pale (about 1 minute).
Slowly pour the cooled milk into the egg yolks while stirring constantly to form a smooth custard base.
Step 3: Melt Gelatin and Combine with Yogurt
Squeeze excess water from soaked gelatin sheets.
Return the custard to the saucepan and heat gently. Add gelatin and stir until fully dissolved, keeping temperature around 50°C. Do not boil.
Remove from heat and whisk in thick yogurt until smooth and creamy.
Step 4: Chill and Garnish
Pour the mixture into pudding cups or small dessert glasses, filling about 80% full.
Refrigerate for at least 3 hours or overnight until fully set.
Sprinkle with fresh orange zest before serving.
Tips & Tricks
- Milk temperature – Heat milk gently to preserve flavor and prevent a skin from forming.
- Steeping orange zest – 5 minutes allows full aroma infusion without bitterness.
- Gelatin control – Keep the temperature under 50°C when dissolving gelatin to ensure proper setting.
Storage
Store in the refrigerator for up to 2–3 days.
Serve chilled for the best silky texture and refreshing flavor.
Orange Bavarois with Yogurt – Smooth, Tangy & Easy to Make
Ingredients
Orange Milk Base
- 2 oranges zest and for garnish
- 500 g milk
- Custard & Yogurt Mixture
- 10 egg yolks
- 60 g sweetener zero-calorie sugar
- 25 g gelatin sheets soaked
- 300 g thick yogurt
Garnish
- Orange zest as needed
Instructions
Step 1: Prepare the Orange Milk
- Wash and zest the oranges, avoiding the white pith.
- In a saucepan, combine milk and orange zest. Heat gently over low heat until small bubbles appear around the edges (60–70°C). Do not boil.
- Cover and steep for 5 minutes to infuse the aroma.
- Strain through a fine sieve into a bowl and let cool to room temperature.
Step 2: Mix Egg Yolks and Milk
- In a dry, clean bowl, whisk together egg yolks and sweetener until smooth and slightly pale (about 1 minute).
- Slowly pour the cooled milk into the egg yolks while stirring constantly to form a smooth custard base.
Step 3: Melt Gelatin and Combine with Yogurt
- Squeeze excess water from soaked gelatin sheets.
- Return the custard to the saucepan and heat gently. Add gelatin and stir until fully dissolved, keeping temperature around 50°C. Do not boil.
- Remove from heat and whisk in thick yogurt until smooth and creamy.
Step 4: Chill and Garnish
- Pour the mixture into pudding cups or small dessert glasses, filling about 80% full.
- Refrigerate for at least 3 hours or overnight until fully set.
- Sprinkle with fresh orange zest before serving.
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