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"Mary first met us in the avenue. She looked so fat and well that
we were made very happy by the sight of her."

~ Dorothy Wordsworth (1897)

Mind Caviar, Vol. 2 Fall-Winter Issue, 2001

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photo Just Desserts!
by Jamie Joy Gatto

"What's Bavarian Cream?" you ask. It's as easy to explain as it is to create in the kitchen. Bavarian Cream was originally a French or possibly a German recipe. It's a chilled dessert of egg custard stiffened with gelatin, mixed with whipped cream (sometimes with fruit purée or other flavors), then set in a mold, or used as a filling for cakes and pastries.

It's luscious and creamy and therefore erotic. Never mind the fact that it can also be made of chocolate... 

Bavarian Cream can sound a bit scary to the inexperienced chef, so I'll try to refrain from calling it Crème Bavaroise like the French do. I have a quick recipe that will allow you to get it ready in about twenty minutes, so as long as you've got a blender, you're set!

Chocolate Almond Bavarian Cream
To be served in tall parfait glasses or in fancy dessert bowls, or possibly smeared upon the belly of a lover... then licked clean by a greedy, chocolate-hungry tongue. You decide how you want to play with your food. 


3/4 cup hot water 
2 envelopes Knox unflavored gelatin 
6 ounces semisweet Nestle morsels or chopped quality chocolate that has been melted in the microwave
4 tablespoons sugar (separated)
2 egg yolks 
1 cup light cream 
1/2 teaspoon vanilla extract 
1/2 teaspoon almond extract
1 heaping cup crushed ice 
1/2 cup whipping (heavy) cream 


Toasted almond slivers and white, dark or milk chocolate shavings or curls


1. Crush ice in the blender, measure a heaping cup and put aside in the freezer to use momentarily.

2. In a saucepan, heat 3/4 cup water until boiling. In an electric blender, combine unflavored gelatin and the hot water. Cover and blend on high speed for about a minute. 

2. Add the melted chocolate and sugar to the mixture in the blender. Cover and blend about 15 seconds. 

3. Turn the blender speed to low, remove the cover, and add egg yolks, light cream, vanilla and almond extracts, and the cup of crushed ice. Cover and blend all on medium speed until the mixture begins to thicken. 

4. Turn off the blender and carefully pour mixture into 4 to 6 parfait glasses or spoon into a large bowl, or fancy dessert dishes. The Bavarian Cream will continue to thicken, and will be ready to serve in about 5 minutes. Refrigerate until you are ready to serve.

5. Whip the 1/2 cup whipping cream with the remaining 2 tablespoons of  sugar. Garnish each parfait glass with whipped cream, toasted almonds and chocolate shavings or curls right before serving.

How to Whip Cream

In a medium bowl, (preferably metal) beat 1/2 cup heavy cream at medium speed with an electric mixer. As cream begins to thicken, add 2 TBS granulated sugar. Whip until stiff. (I like the sound of that last line!) Refrigerate immediately or serve.

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