"bavarese" meaning in English

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      "expansion": "Italian bavarese",
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  "etymology_text": "Borrowed from Italian bavarese.",
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      "expansion": "bavarese",
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  "lang_code": "en",
  "pos": "noun",
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      "examples": [
        {
          "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 [...]",
          "type": "quotation"
        },
        {
          "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.",
          "type": "quotation"
        },
        {
          "ref": "2008, Domenica Marchetti, Big Night In: More Than 100 Wonderful Recipes",
          "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).",
          "type": "quotation"
        },
        {
          "ref": "2016, The Vatican Cookbook: Presented by the Pontifical Swiss Guard",
          "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.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "A bavaroise (creamy dessert)."
      ],
      "id": "en-bavarese-en-noun-k9O0lcal",
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          "bavaroise",
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  "word": "bavarese"
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{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "it",
        "3": "bavarese"
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      "expansion": "Italian bavarese",
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    }
  ],
  "etymology_text": "Borrowed from Italian bavarese.",
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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      "examples": [
        {
          "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 [...]",
          "type": "quotation"
        },
        {
          "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.",
          "type": "quotation"
        },
        {
          "ref": "2008, Domenica Marchetti, Big Night In: More Than 100 Wonderful Recipes",
          "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).",
          "type": "quotation"
        },
        {
          "ref": "2016, The Vatican Cookbook: Presented by the Pontifical Swiss Guard",
          "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.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "A bavaroise (creamy dessert)."
      ],
      "links": [
        [
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      ]
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  "word": "bavarese"
}