Semifrios, mousses and bavarois.
Semifreddo: The semifreddo (Italian semifreddo) is a semi frozen dessert, typically frozen cakes, creams and certain fruit tarts. It has the texture of a frozen foam because it usually occurs by joining two equal parts of ice cream and whipped cream.
Muses: A mousse or foam is a preparation of French cuisine, whose base is mounted egg whites until stiff, or whipped cream, which give fluffy. The best known are the chocolate mousse and fruit mousse, but also enjoy great fame as losmousses salty asparagus mousse or salmon mousse.
The texture of the mousse differential is due to the egg whites until stiff and mix with the cream base from which part. It is this which gives the meringue mousse texture that is so characteristic of tiny bubbles. In fact, the French word mousse means foam in Spanish.
Bavaroise: Bavarian cream or just bavaroise or Spanish, the bavarois (French for "Bavarian") is a cold dessert pastry that usually takes gelatin, custard and cream.
It is made in two different ways one with custard and cream (is the most traditional) and the other by substituting custard and jelly jam (usually using the name currently receiving bavarois and fruit from which we get the jam.
Gelatin: Gelatin is a semisolid substance, colorless, translucent, brittle, nearly tasteless obtained from connective tissue collagen from animal offal boiled in water. There is also a vegetable gelatin known as agar-agar. Gelatin is a protein complex.
To use the re-hydrated in water and dissolves in a hot liquid that we need to let cool slightly and mix it with what we gel, usually cream and egg whites.
