[Clothe] a timbale mould with a layer of vanilla-flavoured Bavarois preparation. Fill it with chocolate and strawberry Bavarois preparations, spread in alternate and regular layers.
[2619—BAVAROIS MY QUEEN]
[Clothe] a Bavarois mould with a preparation of slightly-sugared raw cream, combined with dissolved gelatine. Then fill up the mould with a Bavarois preparation, made from strawberry purée and combined with large strawberries, macerated in Kirsch. When the entremet is turned out surround it with a border of large strawberries, also macerated in sugar and Kirsch.
[2620—BAVAROIS A LA RELIGIEUSE]
[Clothe] a mould with some chocolate dissolved in a syrup containing a somewhat large proportion of gelatine. Garnish the inside of the mould with a vanilla-flavoured Bavarois preparation, made from plain instead of whipped cream.
[2621—BAVAROIS RUBANNÉ[!-- TN: acute invisible --]
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.
[759]
][2622—VARIOUS CREAM BAVAROIS]
Almond, anisette, filbert, coffee, chocolate, Kirsch, fresh walnut, orange, and violet Bavarois, &c., may be prepared after No. [2614]; the flavour alone undergoing any change.