Bavarois

The chilled cream sweet referred to under the name of Bavarois in various books on cookery used to be described as Fromage Bavarois on menus. It was subsequently shortened by eliminating the word Fromage since this was considered slightly coarse and unnecessary, but it still remains understood though not included.

The title Bavarois, although sanctioned by usage seems illogical; the title Moscovite appears more logical and suitable. As a result of this, instead of writing Bavarois au Café etc. on the menu, it could be Moscovite à la Vanille, Moscovite au Café etc.