Bavarois is a dessert similar to pastry cream but thickened with gelatin or isinglass instead of flour or cornstarch, and usually flavoured with liquor. Made using crème anglaise, which is a custard sauce thickened with egg and gelatin, which then lightened with whipped fresh cream on the edge of setting up, before being molded and chilled until firm.
It also can be poured into a container and may be served with a fruit sauce, caramel and so on.
Crème anglaise, is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavoured with vanilla. It is thought to have origins evolving from ancient Romans who used eggs as thickeners to create custards and creams. Temperature is very important in making this sauce as if it reaches too high, it will curdle, although it can be salvaged by training into a container placed in an ice bath. The best temperature to make a tick sauce is around 83°C. It then must be immediately cool down in an ice bath until it reach around 30°C.