The Creamy, Fluffy Delight: Bavarian Mousse

Bavarian mousse is a type of dessert. It is a combination of a light yolk custard with gelatin and whipped cream. It can be made with a variety of ingredients such as chocolate, egg yolks, and rum. The dessert is carefully cooked in a water bath before mixing in gelatin or isinglass to further thicken the mixture. Whipped cream is then folded in to add a special lightness to the dish. It is then left to set in a cold mould and served on a plate.

Bavarian mousse vs. Bavarian cream

Bavarian mousse and Bavarian cream are similar in texture and appearance, but there are differences in the way the terms are used. Mousse is more versatile and flexible, whereas Bavarian cream has very specific ingredients and a set recipe.

Mousse can be used as a filling or as a dessert in its own right. It can be made in various sweet or savoury flavours and served in a mould or free-form. Bavarian cream, on the other hand, is always a dessert, always sweet, and always served in a mould. It is a very specific term that refers to a particular recipe and use of ingredients.

Mousse can be made with a wide range of flavour bases, from chocolate to fish to vegetables. The flavour base for Bavarian cream is always crème Anglaise (milk, egg yolks, and sugar).

Both mousse and Bavarian cream can be enriched with additional light flavourings such as vanilla, fruit, or spices.

Mousse can be lightened with anything from meringue or the use of an immersion blender. Bavarian cream is always lightened with whipped cream.

Mousse can use any type of stabiliser. Bavarian cream is always stabilised with gelatin.

Mousse is considered to be an evolution of the Bavarian cream.

The role of gelatin in bavarian mousse

Bavarian mousse, or Bavarian cream, 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 role of gelatin in Bavarian mousse is to act as a stabiliser, giving the dessert its structure and texture.

Gelatin is a protein derived from collagen, often used as a gelling agent in cooking. In the context of Bavarian mousse, gelatin is added to the custard base to thicken it and give it a firm, mousse-like texture. This is achieved by first "blooming" the gelatin in cold water or an ice bath, then dissolving it into the custard base. The amount of gelatin used, as well as the temperature and timing of its addition, are critical to achieving the desired texture.

Once the gelatin has been incorporated, the mixture is chilled, allowing the gelatin to set and further stabilise the dessert. This results in a firm, yet light and airy, mousse-like texture that is characteristic of Bavarian mousse. The gelatin gives the dessert its structure, preventing it from melting or becoming runny at room temperature.

In addition to its functional role, gelatin also contributes to the overall sensory experience of Bavarian mousse. It provides a smooth and creamy mouthfeel, enhancing the indulgent quality of the dessert. The gelatin also affects the visual appearance of the mousse, creating a glossy and glazed surface when the dessert is unmoulded.

Overall, the use of gelatin in Bavarian mousse is essential to achieving the desired texture, stability, and sensory experience of this classic French dessert.

How to make bavarian mousse

Bavarian mousse is a firm, creamy dessert with a mousse-like texture. It is made with a custard base, gelatin, and whipped cream. The custard is typically made with egg yolks, milk, and sugar, and sometimes additional ingredients such as vanilla or spices. Here is a step-by-step guide on how to make a bavarian mousse:

Ingredients:

• Egg yolks
• Milk
• Sugar
• Gelatin
• Whipping cream
• (Optional) Additional ingredients such as vanilla or spices for extra flavour

Method:

• Separate the egg whites from the yolks.
• Combine the egg yolks with the sugar and beat for a couple of minutes using an electric mixer.
• Stir in the milk and heat the mixture on a stove over medium heat until it thickens.
• Remove the mixture from the heat and let it cool.
• Prepare the gelatin according to the package instructions and stir it into the egg custard.
• Whip the cream to soft peaks.
• (Optional) If you want to add a fruit flavour to your mousse, prepare the fruit by cleaning, cutting, and blending it with powdered sugar until smooth.
• Once the custard mixture has cooled to room temperature, stir in the fruit blend (if using).
• Fold the whipped cream into the custard mixture.
• Divide the mixture into serving cups or a mould and refrigerate for at least 2 hours until set.

Your bavarian mousse is now ready to be served! Enjoy the creamy, moussy treat!

The history of bavarian mousse

Bavarian mousse, or Bavarian cream, is a type of sweet, velvety custard dessert. The base for bavarian cream is crème anglaise, which is thickened by adding egg yolks, sugar, vanilla, and cream or milk. The dessert is carefully cooked in a water bath before mixing in gelatine or isinglass to further thicken the mixture. Whipped cream is then folded in to add a special lightness to the dish.

The history of bavarian cream, or bavarian mousse, dates back to the early 19th century. It is believed to have originated during the 17th and 18th centuries when French chefs cooked for the Wittelsbach princes, a German family that ruled Bavaria from the 12th century until 1918. The dish was named Bavarian cream, or bavarois, in honour of Bavaria. It is also possible that it was named for a particularly distinguished visiting Bavarian, such as a member of the Wittelsbach family.

French chef and exponent of grande cuisine, Marie-Antoine Carême, is sometimes credited with inventing bavarian cream. The dish first started appearing in cookbooks in the late 1800s, specifically in the Boston Cooking School cookbooks by D. A. Lincoln in 1884 and by Fannie Farmer in 1896. From 1884 to 2022, there were over 95,000 references to Bavarian cream in US and Canadian newspapers, featuring recipes, commentaries, and reviews. Of those references, over 14,000 were in the 1930s, which seems to have been the peak decade of its popularity.

Bavarian cream, or bavarian mousse, is typically served chilled in a mould and then unmoulded before serving. It is often served with a fruit sauce or a raspberry or apricot purée, or used to fill charlottes or doughnuts. The dish can be made with various flavours, but it always uses crème Anglaise as its flavour base, which includes milk, egg yolks, and sugar.

How to serve bavarian mousse

Bavarian mousse is a type of dessert made with a base of crème anglaise (milk, egg yolks, and sugar), which is then thickened with gelatin or isinglass, and folded with whipped cream. It is similar to mousse but differs in that it always has a sweet flavour and is always served in a mould. Here are some tips on how to serve Bavarian mousse:

Choose a Mould

As Bavarian mousse is always served in a mould, choose a mould that will complement the shape and portion size of the mousse. Traditional serving methods involve using a large mould and flipping the mousse onto a plate before slicing and serving. However, you can also opt for single-serving portions, which can be prepared in individual moulds such as Dixie paper cups, ramekins, or small bowls.

Prepare the Mould

To achieve a glazed effect on your Bavarian mousse, coat the mould with fruit gelatin before pouring in the mousse mixture. This adds a decorative touch and can disguise any imperfections that may occur during the unmoulding process.

Chilling and Setting

After filling the mould with the mousse mixture, place it in the refrigerator for at least two hours to chill and set. The mousse will firm up as it chills, thanks to the gelatin in the mixture.

Unmoulding and Presentation

Once the Bavarian mousse has set, carefully unmould it by flipping it onto a serving plate. If you coated the mould with fruit gelatin, you will achieve a glossy finish on your mousse. Garnish with additional ingredients such as diced fruit, powdered sugar, or fruit sauce to enhance the flavour and presentation.

Storage

Bavarian mousse should be served chilled and can be stored in the refrigerator. It is best consumed within a few days of preparation to ensure optimal freshness and texture.

Frequently asked questions