Bavarois à la Crème

Name: Bavarois à la Crème
Cuisine: French
Ingredients: Recipe of Crème à l’Anglaise; ½ cup cold water; 2 envelopes unflavored gelatin; 4 tablespoons confectioners’ sugar; 1 cup whipping cream

Bavarian Cream

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

The classic shape of the Bavarois is that of the charlotte mold, but any mold may be used.

Ingredients

2 envelopes unflavored gelatin
½ cup cold water
Recipe of Crème à l’Anglaise

Dessert
Gluten-free

Method

Stir gelatin into water. Let soak. Make Crème à l’Anglaise. Add soaked gelatin to hot sauce. Stir until gelatin dissolves and then cool in cold water. Prepare a mixing bowl with ice cubes and cold water. Set Anglaise into it. Stir continuously until it starts to thicken. Remove.
Whip cream in a chilled bowl. Set into ice wat