The 1971-1972 season was a tour of the French Classics: 26 half hour programs designed as a refresher course for experienced cooks and as a jet-assist takeoff for beginners.
Julia Child demonstrates how to make Bavarian cream using egg whites, whipped cream, gelatin and bourbon whiskey. She flavors the cream with hazelnuts then molds it in a souffle dish with some bourbon soaked cake and the cream.
