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Bavarian Cream is a spoonable dessert.

It is pale yellow, very light in texture, and very smooth.

It is made from custard, whipped cream, gelatin and flavourings.

The custard is made with egg yolks in it, and has the gelatin added, then the whipped cream is folded in.

The flavourings can be puréed fruit, chocolate, coffee, nuts and / or liqueurs.

It can be moulded, chilled, then turned out and served cold, or, used as a filling for other desserts such as some Charlottes.

A cheat's version is often made from 1/2 pastry cream, 1/2 whipped cream.

History
Recipes for it seem to have first appeared with Carême (1783-1833), but it is not certain whether it originated in Bavaria, Germany, or in France.

Some speculate that princes in Bavaria certainly would have employed French chefs with the knowledge of the techniques required.

Also called:

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Puddings
Bavarian Cream, Blancmange, Carrageen Mould, Junket, Panocha, Piloncillo, Posset, Poutine aux Raisins, Poutine Bouillie, Steamed Puddings, Zuppa Inglese

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