Bavarians

A Bavarian, also known as Bavarian cream, is made of three basic elements: custard sauce or crème anglaise (flavored as desired), gelatin, and whipped cream. That’s all there is to it. Gelatin is softened in cold liquid, stirred into hot custard sauce until dissolved, and chilled until almost set. Whipped cream is then folded in, and the mixture is poured into a mold until set. It is unmolded for service.

Accurate measurement of the gelatin is important. If not enough gelatin is used, the dessert will be too soft to hold its shape. If too much is used, the cream will be too firm and rubbery. The use of gelatin is discussed in detail in and in the section of chapter 13 pertaining to chiffon pie fillings.