bavarese
See also: Bavarese
English
Etymology
Borrowed from Italian bavarese.
Noun
bavarese
- A bavaroise (creamy dessert).
- 1982, Giuliano Bugialli's Classic Techniques of Italian Cooking, page 444:
- A bavarese should not be fluffy, but a tender though firm mold. Sometimes a light pastry is placed on the bottom, particularly when it is to be cut into small pieces for little coffee-time pastries. The vegetable bavarese may be used [...]
- 1995, The Wine Spectator, volume 20, page 118:
- There's a creamy panna cotta (a cooked custard like crème brûlée); a Medici pudding of toasted bread, pignoli, raisins and Italian pastry cream, a bavarese (Italian Bavarian cream); and a thick, fudgelike chocolate tart.
- 2008, Domenica Marchetti, Big Night In: More Than 100 Wonderful Recipes →ISBN:
- To serve, carefully unmold the Bavarese onto a serving platter (you may need to dip the base of the mold or souffle-dish briefly in hot water to make unmolding easier).
- 2016, The Vatican Cookbook: Presented by the Pontifical Swiss Guard →ISBN:
- Serves 4 Just before serving, purée the strawberries, sugar and cognac, and pour over the Bavarese in the individual glasses, creating a thick surface. Serve with whole strawberries or chocolates.
- 1982, Giuliano Bugialli's Classic Techniques of Italian Cooking, page 444:
Italian
Adjective
bavarese (masculine and feminine plural bavaresi)
- Bavarian
Noun
bavarese m (invariable)
- Bavarian dialect of the German language
Noun
bavarese f (plural bavaresi)
- bavaroise (drink; creamy dessert)