Chapter XX · Entremets (Sweets) · No. 2621
2621—Bavarois Rubanné
This kind of Bavarois is made from differently-coloured and differently-flavoured preparations, spread in alternate layers in the mould.
It is therefore governed by no hard and fast rules, and every kind of Bavarois preparation may be used.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2621, p. 758. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →