Bavarois à la Crème

Bavarian Cream

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

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.


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


  1. 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.
  2. Whip cream in a chilled bowl. Set into ice wat