Reader Robin writes:
If this cake is a type of “Bavarois” which means “Bavarian” obviously, does that mean that fruit mousse is a Bavarian cream?
That’s exactly what it means, Robin. The world of Bavarian creams is broad and diverse. There are dozens of crème anglaise Bavarians, eggless gelatin-thickened fruit Bavarians, non-dairy Bavarians lightened with meringue instead of whipped cream, the list goes on and on. I’ve only made a couple of them on the blog so far, but then life is long. I’ll get to them eventually.