Liqueur Bavarois

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

I’m particularly partial to the taste of Cointreau or Grand Marnier in this velvety bavarois, but any good liqueur can be used. I’ve sometimes replaced the alcohol with the same quantity of rose petal purée. Peach leaves give a good flavour (see Peach Leaf Custard), and so too do bitter almonds.

In fact, this is really just a basic bavarois recipe which you can flavour as you wish. For an even posher pudding