Crème Anglaise and Bavarian Creams

Professional pastry chefs use a variety of methods to make fruit mousses and may base their mousses on combinations of bombe mixture, Italian meringue, pastry cream, or crème anglaise combined with gelatin and the appropriate fruit puree. Curds, such as citrus curds or passion fruit curd, also make marvelous mousses when folded with whipped cream and dissolved gelatin. While mousses made using each of these methods have subtle differences in texture, the best and easiest to make are Bavarian creams.