Bavarian cream

Bavarian cream or Crème bavaroise or simply Bavarois is a classic dessert that was included in the repertoire of Marie-Antoine Carême, who is sometimes credited with it. It was named in the early 19th century for Bavaria or, perhaps more likely in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach. Escoffier declared that Bavarois would be more properly Moscovite, owing to its preparation, in the days before mechanical refrigeration, by being made in a "hermetically sealed" mold that was plunged into salted crushed ice to set—hence "Muscovite". Bavarian cream is similar to flour- or cornstarch-thickened pastry cream but thickened with gelatin instead and flavoured with liqueur. It is...