bavaroisen.

/bavarˈwɑːz/

Forms: Also bavarois.

Etymology: French.

A cream dessert containing gelatine and whipped cream, and served cold.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > milk and cream dishes > [noun] > other cream dishes

creamc1430

whitepot1577

trifle1598

fool1653

chocolate cream1702

taffety cream1723

crème1845

bavaroise1846

Chantilly cream1851

thunder and lightning1880

crème brûlée1886

crème Chantilly1908

Chantilly1939

1846 A. Soyer Gastron. Regenerator 529 Bavaroise aux Fraises.

1855 E. Acton Mod. Cookery (rev. ed.) xxiii. 478 By mingling the cream..the preparation becomes what is called un Fromage Bavarois, or Bavarian cream, sometimes simply, une Bavaroise.

1877 E. S. Dallas Kettner's Bk. of Table 56 Bavarois—Bavarian cheese. Boil as much of the best milk as will half fill the mould... Sugar it, and add whatever flavour may be chosen... Mix in..yolks of eggs... Being cool, it is to be mixed well with..whipt cream, poured..into a mould..and given over to the ice-box.

1892 T. F. Garrett & W. A. Rawson Encycl. Pract. Cookery I. 9/2 Almond Bavaroise, or Bavarian Cream.

1964 Observer 11 Dec. 34/5 Bavaroise is just a Crême Bavaroise in a mould.

1968 Woman 7 Dec. 26/1 This wonderful sweet [sc. charlotte russe] filled with a rich bavaroise mixture.

This entry has not yet been fully updated (first published 1972; most recently modified version published online December 2020).

单词	bavaroise
释义	bavaroisen. /bavarˈwɑːz/ Forms: Also bavarois. Etymology: French. A cream dessert containing gelatine and whipped cream, and served cold. ΘΚΠ the world > food and drink > food > dishes and prepared food > milk and cream dishes > [noun] > other cream dishes creamc1430 whitepot1577 trifle1598 fool1653 chocolate cream1702 taffety cream1723 crème1845 bavaroise1846 Chantilly cream1851 thunder and lightning1880 crème brûlée1886 crème Chantilly1908 Chantilly1939 1846 A. Soyer Gastron. Regenerator 529 Bavaroise aux Fraises. 1855 E. Acton Mod. Cookery (rev. ed.) xxiii. 478 By mingling the cream..the preparation becomes what is called un Fromage Bavarois, or Bavarian cream, sometimes simply, une Bavaroise. 1877 E. S. Dallas Kettner's Bk. of Table 56 Bavarois—Bavarian cheese. Boil as much of the best milk as will half fill the mould... Sugar it, and add whatever flavour may be chosen... Mix in..yolks of eggs... Being cool, it is to be mixed well with..whipt cream, poured..into a mould..and given over to the ice-box. 1892 T. F. Garrett & W. A. Rawson Encycl. Pract. Cookery I. 9/2 Almond Bavaroise, or Bavarian Cream. 1964 Observer 11 Dec. 34/5 Bavaroise is just a Crême Bavaroise in a mould. 1968 Woman 7 Dec. 26/1 This wonderful sweet [sc. charlotte russe] filled with a rich bavaroise mixture. This entry has not yet been fully updated (first published 1972; most recently modified version published online December 2020). < n.1846
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