Sara Lee · Desserts
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A bavarois is a set cream dessert, lighter than a cheesecake and firmer than a mousse, and freezing suits it because the aeration giving it structure survives the cold. The mousse sits in layers over a biscuit base, with the chocolate at different concentrations through them, so cocoa strength shifts between spoonfuls rather than staying even across the slice. The base stays firm underneath while the mousse softens as it thaws, and that contrast is what the whole thing is built on. In Sara Lee's range it sits closer to a patisserie slice than to the pies and puddings, and it's the lightest thing they make in that part of the freezer.
