bavarois

• “Along with the bavarois was a tart blackcurrant sorbet of the deepest crimson, as well as some similar but slightly less tart cubes of currant gelatin.”

  Augieland:

• “After taking away the menu, the maître d' returns bearing two small white bowls containing goat-cheese bavarois, made from Kyoto goat's milk.”

  The Wall Street Journal: Made Better in Japan

• “Truffle: The surprise center in every cake is a thinly coated truffle made from two textures of caramel: a sticky-salted caramel and a caramel bavarois mousse as in Bavairan—the recipe adds eggs in addition to the usual cream.”

  The Wall Street Journal: A guilt-free, low-calorie, low-fat cake

• “Caramel paper: Using the same base as the caramel bavarois – eggs, whipped cream, milk and slightly burnt caramel for extra flavor – Ms. Wong spreads the batter into a thin sheet and dehydrates it in a low-heat oven for four hours to achieve a crisp, tuile-like texture.”

  The Wall Street Journal: A guilt-free, low-calorie, low-fat cake

• “Instead of a simple custard, the better approach would be to use a bavarois — thus using meat in the form of gelatin in both components of the dish.”

  The Call of the Meat Eater - Bitten Blog - NYTimes.com

• “There were also a currant tuille set in the sorbet and three of the currant gel cubes set atop the bavarois, joined by fine lime zest and some toasted pine nuts.”

  Augieland:

• “A Bavarian cream bavarois is a classic French dessert with a flavored base of crème anglaise, lightened with whipped cream and beaten egg whites and stabilized with gelatin.”

  Simon & Schuster: THE TANTE MARIE’S COOKING SCHOOL COOKBOOK

• “Even the appearance of a honey and hazemut bavarois, which tasted even better than it looked, did little to lift her spirits, although she did her best to look intelligent about greenfly and black spot while she ate it She would excuse herself when they had had their coffee, she decided, on the grounds that she wanted to wash her hair before she went to bed, but in this she was frustrated.”

  Last April Fair

• “After six weeks of parfaits, jus and bavarois, it's decision day on Masterchef: The Professionals BBC One.”

  Telegraph.co.uk - Telegraph online, Daily Telegraph and Sunday Telegraph

• “A dessert of caramelised apple millefeuille with aged Calvados bavarois was impeccably prepared.”

  Evening Standard - Home

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