Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton.
Bavarois, or Bavarian cream, is a timeless classic and is the perfect choice for a hot climate Christmas dessert. These days, it is moulded individually and accompanied by a little fruit coulis. I like to use a fresh vanilla bean to flavour the milk and scrape out some of the seeds to add a fleck to the bavarois.
Bavarois, or Bavarian cream, is a timeless classic and is the perfect choice for a hot climate Christmas dessert. These days, it is moulded individually and accompanied by a little fruit coulis. I like to use a fresh vanilla bean to flavour the milk and scrape out some of the seeds to add a fleck to the bavarois.