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Bavarian cream is a classic dessert that was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with it.It was named in the early 19th century for Bavaria or, perhaps in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach, given that its origin is believed to have been during the 17th and 18th century when ...
Bavarian cream: A dessert consisting of milk thickened with eggs and gelatin or isinglass, into which whipped cream is folded. The mixture sets up in a cold mold and is unmolded for serving. [1] [2] [3] Earlier versions, sometimes called fromage bavarois, did not include eggs. Berliner: Similar to a jelly doughnut. Regionally also known as ...
This cream cheese was smooth with a pleasant "rich texture," according to a number of editors. It also got rave reviews for its spreadability. "Very smooth and silky," said one editor, "with a ...
Altenburger Ziegenkäse – a soft cheese from cow's milk and goat's milk with caraway seeds in the cheese dough. The surface is covered with white Camembert mould. Because of its protected designation of origin, the cheese may only be produced in the districts of Altenburger Land, Burgenland and Leipzig and the independent city of Gera.
$1.89 per 8-ounce block. Monterey Jack is the laid-back cheese that fits in wherever it’s needed. Creamy, smooth and slightly nutty, it strikes the perfect balance between mild flavor and melt ...
3. Chili crisp. This popular condiment is packed with fried chile peppers and aromatics that will bring spicy heat to your cream cheese base. Chinese versions of chili crisp often feature ...
The dish might also come from the French recipe of fromage bavarois from Marie-Antoine Carême in le pâtissier royal parisien, which is the same as the modern panna cotta, except that one part of the cream is whipped to make chantilly and included in the preparation before adding the gelatin. [9]
Sauce Bavaroise is hollandaise with cream, horseradish, and thyme. [37] Sauce crème fleurette is hollandaise with crème fraîche. Sauce Dijon, also known as sauce moutarde or sauce Girondine, is hollandaise with Dijon mustard. Sauce Maltaise is hollandaise with blanched orange zest and the juice of blood orange. [31] [38]