- It is not known whether there is a connection between this dessert and Bavaria
- Where many French chefs used their talents at the court of the Wittelsbach princes.
- Caréme gives various recipes under the name of frontage bavarois (Bavarian cheese).
- Many cookery books confuse Bavarian cream with a similar dish, the moscovite, which was perhaps invented by a French chef in the service of a great Russian family.
BAVARIAN CREAM bavarois A cold dessert made from an egg stiffed with gelatine, mixed with whipped cream and sometimes fruit purée or other flavours, then set in a mould.
- Soak 15—20g gelatine
- 3 tablespoons cold water.
- Heat 600 ml milk with a vanilla pod (bean).
- Work together 8 egg yolks
- 1 00 g caster (superfine) sugar and a pinch of salt.
- When the mixture is smooth, strain in the milk, stir well
- Then add the gelatine and mix. Stir continuously over gentle heat until the mixture coats the back of a spoon.
- The mixture must not boil. Pour into a bowl and allow to cool, then refrigerate until the custard is cold and just beginning to thicken.
- Chill 350 ml double (heavy) cream
- 75 ml milk in the refrigerator. Then whip together.
- As soon as it begins to thicken, add 50 g caster sugar. Fold the cream into the cooled mixture.
- Brush the inside of a Bavarian cream (or soufflé or savarin) mould with oil, preferably almond oil. Fill to the brim with the Bavarian cream mixture.
- Cover with lightly oiled paper and refrigerate until firmly set. To loosen the cream, dip the bottom of the mould in hot water, place a serving dish on top of the mould and quickly turn them over together.