From an easy icebox pie to an elaborate charlotte russe, Bavarian cream is an essential component to many desserts. Bavarian cream is simply a mousse consisting of three main ingredients -- creme anglaise, whipped cream and gelatin. Like other custard-based mousses, Bavarian creams may be flavored with extracts, alcohols, chocolate and other ingredients to create silky smooth, chilled desserts. Because a Bavarian cream contains dairy in the form of the creme anglaise and whipped cream, it must be kept chilled. As all custards have a short shelf life, Bavarian cream should be made as close to when you plan to use it as possible.
Things You'll Need
- Food-safe glass storage container
- Plastic wrap
- Freezer-safe molds, optional
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Prepare Bavarian cream according to your recipe. To store as-is, pour or spoon the cream into a food-safe glass bowl. Allow to cool slightly.
Place a piece of plastic wrap directly on the top of the cream. Gently press down to ensure the wrap makes direct contact with the cream. Using the plastic wrap helps to prevent a skin from forming on the cream.
Cover the bowl with a tight lid and store in the refrigerator for up to 48 hours. When ready, use to make pies or charlotte russe, which is Bavarian cream surrounded by lady fingers and topped with more whipped cream.
Pour the Bavarian cream into a mold or food-safe freezer container for longer storage. If using a mold, tightly wrap the entire mold with plastic wrap. Freeze quickly, before the cream has firmly set. By freezing before it sets, the Bavarian will be firmer after it is thawed. The cream can be stored up to 2 months in the freezer. To thaw, place in the refrigerator the night before you plan to serve or allow to sit at room temperature until soft enough to serve.