Bavarian cream

The bavarois is a cold moulded dessert made by setting a custard with gelatine before folding in whipped cream to give it a light, sliceable texture. Produced in vanilla, fruit, coffee or chocolate versions, it unmoulds cleanly and is served chilled. A historic base for many charlottes and modern cakes, it appears in the French pastry repertoire under the name crème bavaroise, or Bavarian cream.