What is the difference between bavarois and mousses and chiffon?

Answer 1

bavarois are based on a creme anglaise, which is a stovetop custard/sauce. gelatin is added to it while hot. an italian meringue is folded in. the mixture is then cooled, just to the touch, not to set, and whipped cream is folded in. it is then set in a mold, and presented unmolded. mousses are based simply on something like a fruit puree or melted chocolate. a small amount of gelatin is added, which results in a softer consistency. some recipes don't use gelatin at all, but rely on the mousse to set because of the fat content in the cream. other recipes include the use of eggs/yolks to add richness to the product. the whipped cream is folded into the base and set in the mold, and is presented still in the mold, usually an attractive bowl or cup. chiffon has a more complicated process of making it. it has more meringue than cream folded in, and the base is often a puree with eggs, cooked over a double boiler to 160 F to kill any present salmonella. it is then set in a mold, or even a graham pie crust.