What does not contribute to the light texture of Bavarians, mousses, and hot soufflés?

The light texture of Bavarians, mousses, and hot soufflés relies on the incorporation of air and the use of ingredients that can provide structural support while maintaining airy qualities.

Egg whites are often whipped to create a stable foam that contributes to the lightness of dishes like soufflés and some types of mousses. Whipped cream is also folded into the mixture, adding volume and a smooth texture that enhances the lightness of the final product. Gelatin serves to stabilize the structure and help the mixture maintain its shape while still allowing it to remain light and airy.

Baking powder, on the other hand, is a leavening agent that causes baked goods to rise through the production of gas bubbles during cooking. While this is a crucial process in baked products like cakes and breads, it does not play a role in the structure or texture of Bavarians, mousses, or hot soufflés. These items rely on the incorporation of air and the stabilization methods provided by eggs, whipped cream, and gelatin instead of baking powder's leavening action. Thus, baking powder does not contribute to the desired light texture of these desserts.