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Bavarois à la Crème
Bavarian Cream
Preparation info
- Difficulty
Medium
Appears in
By Alma Lach
Published 1974
The classic shape of the Bavarois is that of the charlotte mold, but any mold may be used.
Ingredients
2 ½ cup - Recipe of Crème à l’Anglaise
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
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Components
- Bavarois à la Crème
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