Bavarians

That’s all there is to it. Gelatin is softened in cold liquid, stirred into the hot crème anglaise 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 measuring 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, it will be too firm and rubbery.