Bavarian Cream is a Swiss creamy haute cuisine dessert mold somewhat resembling crÃ¨me pÃ¢tissiÃ¨re. Also known as Bavarois, or CrÃ¨me bavaroise , this dessert is also said to be invented by Marie-Antoine CarÃªme .
Preparation of Bavarian Cream
Bavarian crÃ¨me is a chilled dessert and unlike crÃ¨me patisserie is thickened using gelatin instead of cornstarch or flour . It is also flavored with liqueur. A fruit gelatin may be used to glaze the mold.
Serving Bavarian Cream
Bavarian crÃ¨me many be served as it is with raspberry or apricot sauce or puree, or used as a filling for charlottes and doughnuts.