What is the difference between bavarois and mousses and chiffon?

Answer 1

Mousse is made by whipping raw eggs until they are very thick and incorporating melted chocolate or other flavoring. It is not cooked, only chilled. The eggs are consumed raw.

Bavarian Cream, while it does have some egg, also has heavy creams in it. It is cooked on the stovetop and chilled.

Answer 2

Both are made with Gelatin, bavarois use creme anglaise as a base, which then has whipped cream folded into it. Mousses are just a flavor base, usually fruit puree, that then has whipped cream folded into it.

Answer 3

As far as my cooking experiences extend, a traditional mousse does not contain gelatin or any other artificial setting agents. (The best chocolate mousse I know of doesn't even contain cream--Allow 1 egg and 1oz of chocolate per serve. Whisk 1 egg yolk with 1oz melted chocolate until thick. Carefully fold through a stiffly beaten egg white, pour into a serving dish and allow to set in the fridge.) A bavarios is cream, fruit puree (or chocolate or some other ingredient), and just enough gelatin to set without turning it wobbly or rubbery. The texture should be silky. So, in short, I guess the difference between a mousse and a bavarios is the ingredients, traditionally speaking.

Answer 4

Mousse was a fruit flavored dish with whipped cream, often fortified with gelatin. Mousselline is more of a sauce, like Hollandaise, that could be pureed to compliment a dish. An example of Mousselline is Salmon Mousselline.

Answer 5

The difference between a chiffon and a Bavarian cream is that chiffon is a cake. It is made with egg yolks to produce a light cake. Bavarian cream is a cream that is often used to fill desserts.

Answer 6

Similarities:

1. Both are set creams

2. Both are aerated.

3. Both are set with gelatine.

4. Both can be served as main component of a dessert.

5.

Differences:

1. Some bavarois need a creme anglaise base

2. Egg may be used to aerate a mousse however a bavorois uses whipped cream.

3. Mousses can be made to suit lactose interlance.

Maybe someone else can help out on the last few?

Answer 7

Bavarois has a creme anglaise base, so lots of rich egg yolks, while mousse has a meringue- light and fluffy egg whites. They both are set with gelatine, and lightened with whipped cream.

Answer 8

The main difference between chiffon and mousse is that chiffon is usually made with cake. Both chiffon and mousse use egg whites as an ingredient.

Answer 9

work on with the people that bake and sales cake and found out lol!

Answer 10

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