Quivering Desserts

And Other Puddings

New Hardback Illustrated

Postscript summary

Bavarian cream pudding (bavarois) dates to the early 1800s: based on crème anglaise, set in a mould with gelatine and whipped cream, it was an archetypal English dessert, which only became unfashionable after cheap powdered versions displaced it. Marie Holm, a passionate fan, has compiled menus flavoured and spiced with ingredients including rhubarb, rose geraniums, raspberries and salted caramel.

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