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Dessert

Bavarois Au Parmesan - Parmesan Bavarios

A chilled Parmesan-flavored Bavarois made with egg yolks, milk, gelatin, cheese, whipped cream, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parmesan cheese and pepper are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 5,322 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Bavarois Au Parmesan - Parmesan Bavarios

Oven, in the book's wordsA slow oven

Ingredients

Directions

Make the custard

  1. In a saucepan, combine 6 egg yolks and 1 pint of milk.

  2. Heat over low heat, whisking continuously until thickened, being careful not to boil.

  3. Add ½ ounce of soaked leaf gelatine and 4 ounces of grated Parmesan cheese.

  4. Allow the mixture to cool, then fold in 1 pint of whipped cream.

  5. Season with coarse sea salt and red pepper to taste.

Set and serve

  1. Lightly oil small moulds or cases using a towel.

  2. Pour the mixture into the moulds and refrigerate for 2 hours.

  3. Serve on a folded napkin.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parmesan cheese + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Milk + parmesan cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together1,608 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Parmesan cheese + creamtop 17% of all pairs
    Smell alikelow
    Cooked together1,566 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  4. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Thicken the milk base and add richness as they set into a custard.
Leaf gelatine
Sets the mixture so it holds its shape when turned out of the moulds.
Parmesan cheese
Adds savoury, salty flavour and body to the custard.
Whipped cream
Adds lightness and a smooth, creamy texture to the set mixture.

The step that matters

Heat the custard gently without boiling. Egg yolks thicken at gentle heat but scramble if they boil, leaving a grainy texture instead of a smooth, set custard.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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