... the Chocolate Moulleux that was served with caramel banana, crème gianouza & vanilla bavaroise with praline sauce. This was one of the best desserts I'd had! That's my first time having vanilla bavaroise, which was so smooth and soft. The base was moist, chocolaty and bittersweet, it had just the right level of sweetness. Besides, the caramel banana went ...

... this. And in French food culture, Isabeau's affiliation with the dessert is remembered in its French name, bavarois, "the Bavarian dish". (Please note: this recipe is nothing to do with bavaroise, which is a drink involving tea and alcohol, sometimes specifically absinthe.) You should be clear before embarking on this recipe that it's no easy-mix pudding, but a high-end product ...