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"If gelatin is bloomed and incorporated to the Chiboust or Plombieres, it can be used as a Bavarian. "
What, exactly, is all that supposed to mean? It does look as if someone has misused google translate Ghughesarch (talk) 22:41, 1 October 2013 (UTC)
It's not Google talk, it's chef talk. Much as yeast is "proofed" before it is used in baking, gelatin is "bloomed" before being incorporated into a dish. This really just consists of adding liquid and waiting for the powdered gelatin to absorb it, then warming it until the granules are all dissolved and it becomes translucent.
So all that means is, if you prepare gelatin in this way, and add it to the Chiboust cream (or to the Plombieres cream), you can use it as a Bavarian cream. - Nunh-huh 21:45, 27 August 2014 (UTC)