4579 Bavarois à la Religieuse

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Line the mould with a mixture made by dissolving some chocolate in a well jellied syrup. Fill the inside with vanilla-flavoured Bavarois mixture made with ordinary cream instead of whipped cream.