Just about everyone has heard of mousse, but fewer know about its light and airy cousin, the Bavarian. It’s a nice thing to have in your repertoire when a heavy main course begs for a mercifully light dessert. Make no mistake: this baby is still very rich, but it lands lightly on the tongue. You can serve it by itself, in a lovely little dessert dish, as I did for a guest the other night, or you can build it in
Read More