How are still frozen desserts similar to bavarians?

While both still frozen desserts and bavarians are chilled desserts, they are not directly comparable in terms of their ingredients, preparation, or texture. Here's a breakdown:

Still Frozen Desserts:

* Ingredients: Typically contain a base of milk, cream, sugar, and flavorings, and may include other ingredients like eggs, fruit, or alcohol.

* Preparation: Are frozen solid, usually with a smooth and creamy texture. They can be whipped, stirred, or layered.

* Texture: Solid, typically firm and scoopable, but can vary in texture depending on the recipe and ingredients.

Bavarians:

* Ingredients: Primarily made with whipped cream, gelatin, and often flavored with fruit, liqueur, or chocolate. They may also include egg yolks for richness.

* Preparation: Consist of a mousse-like texture, with a light and airy consistency. They are often set in a mold or individual serving cups.

* Texture: Light and airy, with a delicate and creamy texture.

Similarities:

* Chill Requirement: Both require chilling to set and achieve their desired texture.

* Variety of Flavors: Both can be flavored with a wide variety of ingredients.

* Dessert Category: Both fall under the broad category of desserts.

Key Differences:

* Texture: Still frozen desserts are solid, while bavarians are mousse-like and airy.

* Ingredients: Still frozen desserts primarily use milk and cream as a base, while bavarians rely on whipped cream and gelatin.

* Preparation: Still frozen desserts are frozen solid, while bavarians are set using gelatin.

Therefore, although both are chilled desserts, their distinct ingredients, preparation methods, and textures make them separate categories.