This dessert was a total improvisation. It started with the idea of an orange curd, then I decided to place the orange curd on a crust, make it like a pie and more nibbly (is this a word? spell check says “no!”). After that I thought it will be nice if I add another element to compliment the taste of the orange curd, so I included Bavarian cream. Butter crust did not look so appealing at this point. I replaced it with a Joconde. In my head the dessert was starting to look a lot like a cake. Naturally, a cake needs something to put on top of it to make it look finished, orange gelle stepped in.
