Bavarian vs. Mousse vs. Pudding

Up front — I wasn't really sure myself. Turns out, history isn't either. Everyone takes credit; no one really knows. This is nothing new in the culinary business. I've made Bavarian. I've tasted it at a four star restaurant and some of it fell out of a Dunkin' Donut into my lap just the other morning. Thinking back, their tastes had nothing in common. Classic Bavarian and Pudding have eggs — Mousse has egg whites. All have sugar and some flavoring.

One fairly interesting thread — Mousse is thickened with cream, pudding with cornstarch and Bavarians with gelatin.

From heaviest to lightest texture — Pudding, Mousse, Bavarian — but, all are versatile. Take your pick. If you are a fat/calorie counter — take a look at the Bavarian.

If you have no aversions to dairy and to blazes with the calories — it's Mousse for you.

If you are not about to dive into the "make it from scratch" arena and are OK with any of the many choices of pudding flavors on the grocer's shelf — then pudding could be your preference. What ever you decide, there is nothing like broadening your repertoire.