 | This article needs additional citations for verification. (August 2012) |
 Bavarian cream with strawberries and caramel sauce | |
| Alternative names | Crème bavaroise, Bavarois |
|---|---|
| Type | Custard |
| Course | Dessert |
| Place of origin |  France |
| Main ingredients | Milk, eggs, gelatin, whipped cream |
Bavarian cream, crème bavaroise or simply bavarois is a French dessert consisting of an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded. The mixture sets up in a cold mold and is unmolded for serving.[1][2][3] Earlier versions, sometimes called fromage bavarois, did not include eggs or any actual cheese.[4][5] One recipe using isinglass also calls for crumbled amaretto cookies, chocolate and other flavorings.[6] One contemporary French recipe for "bavarois" is a savory preparation with a neufchâtel-type cheese and leeks, and is not a sweet dessert.[7]
- ^ Davidson, Alan (1999). The Oxford Companion to Food. Oxford University Press. p. s.v. ISBN 0192115790..
- ^ Montagné, Prosper (1961). Larousse gastronomique: the encyclopedia of food, wine & cookery (English translation of the 1938 ed.). Crown Publishers. ISBN 0517503336.
- ^ "German Food Guide & Directory".
- ^ "Definition of BAVAROIS". www.merriam-webster.com. Retrieved 2023-03-06.
- ^ Staff Writer (2015-08-04). "What Is a Bavarois?". Reference.com. Retrieved 2023-03-06.
- ^ "Bavarian Cream Trifles". La Cucina Italiana. 2020-05-18. Retrieved 2023-03-06.
- ^ "Bavarois aux poireaux et fromage frais 0% - Recette au fromage". www.quiveutdufromage.com (in French). Retrieved 2023-03-06.