Creams (Bavarois/Bavarian)

A cream will usually contain a custard base, and an Italian meringue and/or whipped heavy cream is folded into it. The custard base can be replaced with a fruit purée in some instances, or fruit purée can be used to make the custard base. The custard can be infused with almost any flavor. Gelatin is added to the custard while it is still warm in order to melt it. Once the custard is tepid, Italian meringue is folded into it, and then heavy cream is folded in.