Advertisement
Bavarians and Mousses
Appears in
Published 2008
Bavarians and mousses, along with soufflés, still-frozen desserts, and many other items discussed later in this chapter, have one thing in common: They all have a light, fluffy texture created by the addition of whipped cream, beaten egg whites, or both.
Bavarian creams are classic gelatin desserts containing custard and whipped cream. Chiffon pie fillings, discussed in chapter 13, are similar to Bavarians in that they are stabilized with gelatin and have a light, foamy texture. In the case of chiffons, however, this texture is due primarily to whipped egg whites; whipped cream may or may not be added. Chiffon pie fillings may also be served as puddings and chilled desserts.
Become a Premium Member to access this page
-
-
-
-
-
Already a member?
Monthly plan
Annual plan
In this section
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title