2616—The Moulding and Dishing of Bavarois

Bavarois are generally moulded in fancy moulds fitted with a central tube, slightly greased with sweet almond oil. When they are greased they are incrusted in broken ice after the preparation has been covered with a round sheet of white paper.

When about to serve, the mould is quickly plunged into tepid water, wiped, and turned out upon a dish, which may or may not be covered with a folded napkin.

Instead of oiling the moulds they may be covered with a thin coat of sugar cooked to the No. 2344, The Cooking of Sugar stage, which besides making the Bavarois sightly, also gives it an excellent taste. Another very advisable method is that of serving the Bavarois in a deep silver timbale or dish, surrounded with ice. In this case, the entremet not having to be turned out, the preparation does not need to be so cohesive, and is therefore much more delicate.

When the Bavarois is served after this last method it is sometimes accompanied by stewed fruit or a Macédoine of fresh fruit; though, in reality, these fruit adjuncts are better suited to cold puddings, which, in some points, are not unlike Bavarois.

Finally, when the Bavarois is moulded, it may be decorated, just before being served, with Chantilly cream laid on by means of a piping-bag fitted with a grooved pipe.