Bavarois

After some research on the web it turns out that Bavarois, the dessert I had last Saturday, is a custard that is thickened with gelatin, chilled till near setting, and then folded into whipped cream and set in a mould.

If you have ever eaten a 'Bavarian Slice' then its name comes from the custard and cream filling inside, that is likened to Bavarois, but is not the same as that custard is thickened with cornflower, not gelatin.

The web turns out various recipes, most of which involve flavouring the custard part with orange or coconut. The version I ate was a coconut one, but it had a slightly crispy toasted coconut layer on top, wonder how they did that? I think they may have combined meringue mix with dessicated coconut and cooked in a thin layer on baking parchment, then cut to fit the top of my dessert, or maybe cooked it with a chefs blow torch once the dessert was turned out. I may experiment soon!