- n. A fluffy pudding, served cold without sauce.
“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.”
“After taking away the menu, the maître d' returns bearing two small white bowls containing goat-cheese bavarois, made from Kyoto goat's milk.”
“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.”
“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.”
“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.”
“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.”
“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.”
“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.”
“After six weeks of parfaits, jus and bavarois, it's decision day on Masterchef: The Professionals BBC One.”
“A dessert of caramelised apple millefeuille with aged Calvados bavarois was impeccably prepared.”
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