"bavarese" meaning in English

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  "etymology_text": "Borrowed from Italian bavarese.",
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          "ref": "1982, Giuliano Bugialli's Classic Techniques of Italian Cooking, page 444:",
          "text": "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 [...]",
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          "ref": "1995, The Wine Spectator, volume 20, page 118:",
          "text": "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.",
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        {
          "ref": "2008, Domenica Marchetti, Big Night In: More Than 100 Wonderful Recipes, →ISBN:",
          "text": "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).",
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          "ref": "2016, The Vatican Cookbook: Presented by the Pontifical Swiss Guard, →ISBN:",
          "text": "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.",
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        "A bavaroise (creamy dessert)."
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  "word": "bavarese"
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          "ref": "1982, Giuliano Bugialli's Classic Techniques of Italian Cooking, page 444:",
          "text": "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 [...]",
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          "ref": "1995, The Wine Spectator, volume 20, page 118:",
          "text": "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.",
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          "text": "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).",
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