Entremets

For the most part the sweets in this chapter are creations made of eggs and milk. In general they are derived from two basic dessert sauces: Crème à l’Anglaise and Crème Pâtissière. Independent desserts, such as sweet omelettes and the famous Sauce Sabayon, are exceptions to the rule.

Crème à l’Anglaise is a thin cream sauce, thickened only with egg yolks. It is the master recipe for ice creams, Bavarois, and mousse desserts. Ice creams are shown off best when presented as a bombe, a Comtesse-Marie, or a Lady Melba. The Bavarois, given body with gelatin and lightness with whipped cream, ordinarily takes the form of a charlotte or a Marquise Alice. When stiffly beaten egg whites are added to the Bavarois, it becomes a mousse. But not all mousses are made from Bavarois. A few of the mousses are creations entirely to themselves.