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Bavarian Creams

Bavarois

Appears in
Tony Bilson's Recipe Book
Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

  • About
Bavarois appear so regularly on restaurant menus that they have become ubiquitous. Nevertheless they are one of the most delicious and flexible of desserts.
There are two basic preparations of bavarois, one consisting solely of a crème anglaise and cream base and the other differing by the addition of a fruit purée. Once the two techniques are mastered, the variations are unlimited.
The cream bavarois can be varied by the addition of spirits, such as brandy and eau de vie and accompanied by stone fruits, berries and flavoured crème anglaise.

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