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A cold dessert made popular by Careme who gave it the name "bavarois". It is made as a moulded and flavoured custard; with milk, sugar and egg yolks - set in a mould with gelatine. It may be flavoured with anything from vanilla to Armagnac or anis.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.