Bavarian Cream

Bavarian cream must be made at least 4 hours ahead to allow proper setting in the refrigerator. It can be prepared up to 2 days in advance—cover the mold or dishes tightly with plastic wrap pressed directly on the surface to prevent a skin from forming. Unmold or serve directly from dishes when fully chilled.

Store covered in the refrigerator for up to 3 days. The texture is best within the first 48 hours as the gelatin can weep liquid over time. Do not freeze, as this will break the emulsion and create an icy, separated texture.