Bavarois

Bavarois or Bavarian is very much like mousse. It is made with a cream or fruit base, set with gelatin and lightened with whipped cream. It can stand alone or be a component in cakes. It can be finicky. You have to add bloomed gelatin to a hot liquid then control the cooling process. When the mixture reaches the appropriate “mousse-laganeous” or “snotty” stage, you fold in your cream. It’s the “GO now!” kind of process. If you do it right it’s whimsical and delicate dessert. If it’s not done correctly it’s lumpy and more dense, or worse yet, it doesn’t set up at all. However according to Chef Erin we are the first class to have all of our mousse cakes set up on practical day!

Below is Cherry Bavarian and Bavarian cream with creme anglaise and fruit coulis.