Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A fluffy
pudding , served cold without sauce.
Etymologies
Sorry, no etymologies found.
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Examples
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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.
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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: 2006
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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.
A guilt-free, low-calorie, low-fat cake Amy Ma 2011
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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.
A guilt-free, low-calorie, low-fat cake Amy Ma 2011
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After taking away the menu, the maître d' returns bearing two small white bowls containing goat-cheese bavarois, made from Kyoto goat's milk.
Made Better in Japan Tom Downey 2012
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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.
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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.
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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: 2006
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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.
THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003
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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.
THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003
chained_bear commented on the word bavarois
Carême "was also credited with the invention of the Bavarian cream, or bavarois, a rich custard and whipped cream (fouetté, for those in the know), set or moulded with isinglass and variously flavoured with nuts, star anise, chocolate or fruit purées. A bavaroise, on the other hand, was a later, caudle-like drink of hot, milky tea with egg yolks and kirsch."
--Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 249
January 18, 2017