Bavarois or Bavarian cream is a classic dessert that was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with it. It was named in the early 19th century for Bavaria or, perhaps more likely in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach. Escoffier declared that Bavarois would be more properly Moscovite, owing to its preparation, in the days before mechanical refrigeration, by being made in a “hermetically sealed” mold that was plunged into salted, crushed ice to set — hence “Muscovite”.”Pannacotta”, the Italian dessert of sweetened cream thickened with gelatin and molded is comparable.
True Bavarian creams first appeared in the U.S. in Boston Cooking School cookbooks, by Mrs D.A. Lincoln, 1884, and by Fannie Merritt Farmer, 1896. The Fannie Farmer Cookbook offers a “Bavarian Cream”.
Text from Wikipedia