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Adding fruit puree just before the setting point in bavarois is crucial to preserve the fresh flavor and vibrant color of the fruit. If added too early, the heat can diminish the fruit's natural taste and lead to unwanted changes in texture. Additionally, incorporating the puree at this stage allows for better integration with the cream mixture, ensuring a smooth and airy consistency. This technique enhances the overall quality of the dessert.
What else can I help you with?
Why you do add fruit puree just before the setting point in bavarois?
Why do you add fruit puree just before the setting point in Bavarois?
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