bavarese

Borrowed from Italian bavarese.

bavarese

1. A bavaroise (creamy dessert).
   • 1982, Giuliano Bugialli's Classic Techniques of Italian Cooking, page 444:

     A bavarese should not be fluffy, but a tender though firm mold. Sometimes a light pastry is placed on the bottom, particularly when it is to be cut into small pieces for little coffee-time pastries. The vegetable bavarese may be used [...]

   • 1995, The Wine Spectator, volume 20, page 118:

     There's a creamy panna cotta (a cooked custard like crème brûlée); a Medici pudding of toasted bread, pignoli, raisins and Italian pastry cream, a bavarese (Italian Bavarian cream); and a thick, fudgelike chocolate tart.

   • 2008, Domenica Marchetti, Big Night In: More Than 100 Wonderful Recipes →ISBN:

     To serve, carefully unmold the Bavarese onto a serving platter (you may need to dip the base of the mold or souffle-dish briefly in hot water to make unmolding easier).

   • 2016, The Vatican Cookbook: Presented by the Pontifical Swiss Guard →ISBN:

     Serves 4 Just before serving, purée the strawberries, sugar and cognac, and pour over the Bavarese in the individual glasses, creating a thick surface. Serve with whole strawberries or chocolates.

bavarese (masculine and feminine plural bavaresi)

1. Bavarian

bavarese m (invariable)

1. Bavarian dialect of the German language

bavarese f (plural bavaresi)

1. bavaroise (drink; creamy dessert)