Bavarians, Mousses and Gelatin

Question 1

What is the difference between a bavarian and a mousse?

Answer 1

Although there is no precise dividing line between the two, mousses tend to be softer and may not have as much gelatin as Bavarians.

Question 2

What are the 3 basic components of Bavarians?

Answer 2

1. Custard Sauce or Creme Anglaise (flavoured as desired)
2. Gelatin
3. Whipped Cream

Question 3

What is the basic procedure for making a Bavarian?

Answer 3

1. Gelatin is softened in cold liquid
2. Gelatin is stirred into hot custard sauce until dissolved
3. Custard is chilled until almost set
4. Whipped cream is folded in
5. Mixture is poured into a mold to set, then unmolded for service

Question 4

Define: Mousse

Answer 4

Any soft or creamy dessert made light and fluffy by the addition of whipped cream or beaten egg whites or both.

Question 5

What are Bavarians also known as?

Answer 5

Bavarian Cream and Cream Bavarois

Question 6

Name 2 products Bavarians may be used for

Answer 6

1. Charlotte Royale - thin slices of raspberry-jam-filled jelly rolls molded and filled with bavarian cream
2. Charlotte Russe - mold lined with Lady Fingers and filled with Bavarian Cream
3. Diplomat Bavarian Cream

Question 7

If both egg whites and whipped cream are used in a Bavarian, which should be folded in first? Why?

Answer 7

The egg whites should be folded in first so that the cream is not over whipped forming butter.

Question 8

What will happen if the whipped cream is too firm or too soft when folded into the Bavarian?

Answer 8

If the cream is too stiff it will not fold in and if it is too soft the mousse will not have enough volume.

Question 9

What is Gelatin?

Answer 9

A translucent, colorless, flavorless food derived from collagen in animal by-product. It is used as a gelling agent by binding water when cooled.

Question 10

Where does gelatin come from?

Answer 10

Animal skin and bones

Question 11

What forms does gelatin come in?

Answer 11

Powder, Leaves/Sheets