A bavarese should not be fluffy, but a tender though firm mold. Sometimes a light pastry is placed on the bottom, particularly when it is to be cut into small pieces for little coffee-time pastries. The vegetable bavarese may be used [...]1982, Giuliano Bugialli's Classic Techniques of Italian Cooking, page 444:
There's a creamy panna cotta (a cooked custard like crème brûlée); a Medici pudding of toasted bread, pignoli, raisins and Italian pastry cream, a bavarese (Italian Bavarian cream); and a thick, fudgelike chocolate tart.1995, The Wine Spectator, volume 20, page 118:
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To serve, carefully unmold the Bavarese onto a serving platter (you may need to dip the base of the mold or souffle-dish briefly in hot water to make unmolding easier).2008, Domenica Marchetti, Big Night In: More Than 100 Wonderful Recipes, →ISBN:
Serves 4 Just before serving, purée the strawberries, sugar and cognac, and pour over the Bavarese in the individual glasses, creating a thick surface. Serve with whole strawberries or chocolates.2016, The Vatican Cookbook: Presented by the Pontifical Swiss Guard, →ISBN:
[...] the petty districts depending on Oldenburgh, and Saxe-Coburg-Gotha, and by the Bavarese Circle of the Rhine; and on the West by the Dutch Monarchy and the Kingdom of Belgium.1845, Encyclopaedia Metropolitana, Or, Universal Dictionary of Knowledge:
(By-the-bye, how is it that the brazen helmet of a Bavarese maiden is omitted?)1846, The New Monthly Magazine, edited by W. Harrison Ainsworth, Review of the Book of Costume, page 249
The picture of devastated Palermo which he draws fills up the measure of the dastardly oppression which has now passed away; more disgraceful excesses than those committed by the Bavarese, as the Sicilians called the royal troops, were [...]1861, The Foreign Quarterly Review, volume 75, page 553: