Stable and freezer-resistant bavarois
The bavarois is a cold and molded gelatin dessert that harkens to the ice cream bombes of the 17th and 18th centuries. Ice cream bombes were similar to ice cream cakes; they were often made in fancy molds and bavarois employs the same design feature. Bavarois were introduced in the early 19th century.
Bavarois is French for Bavarian cream, a light desert including either fruit puree, chocolate, coffee or liqueur. The ingredients are mixed with gelatin and set to cool. Bavarois is spooned into glasses or placed in a decorative mold and cooled again to give it a fancy design.
Technique
Debic shares with you a technique for making a stable freezer-resistant bavarois.
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