Great question, Ann! Bavarian cream is almost like a dessert all on its own. It's pastry cream that's been lightened with whipped cream (also known as chantilly cream) and set with gelatin. It has a stiffer texture that lands it somewhere between panna cotta and crème brûlée. Bavarian cream is often used to fill tarts and is delicious when fresh fruit is folded in and suspended in the cream. Yum! Kye@KAF

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