It was my birthday again, and again this year after all the festivities of Christmas, New Year and my sons birthday (all in a two week period), I could not have any more cake for my birthday.
So this year I thought I'd try this Raspberry Bavarois. It was beautiful, beautiful to look at, beautiful to eat. My family LOVED it, they wanted more, but there wasn't any, they were scrapping the sides of the glasses, getting all of it out. I was told I have to make it again tomorrow.
This dessert is so simple to make, seriously 10 minutes to prepare, then just let it set, then spend another 2 minutes to decorate. So, so easy.
Weigh the gelatine sheets, you need 5g.
If by chance you rush this dessert and don't allow the raspberry sugar syrup to cool enough, it can split a little as pictured below, you see the jelly layer on the bottom.
So this year I thought I'd try this Raspberry Bavarois. It was beautiful, beautiful to look at, beautiful to eat. My family LOVED it, they wanted more, but there wasn't any, they were scrapping the sides of the glasses, getting all of it out. I was told I have to make it again tomorrow.
This dessert is so simple to make, seriously 10 minutes to prepare, then just let it set, then spend another 2 minutes to decorate. So, so easy.
Weigh the gelatine sheets, you need 5g.
If by chance you rush this dessert and don't allow the raspberry sugar syrup to cool enough, it can split a little as pictured below, you see the jelly layer on the bottom.
If this happens, don't fret, the dessert still tastes great, you just get an additional jelly layer. But to avoid this from happening, and it has only happened to me once in all the times I've made this dessert, take the time to allow the syrup to cool, at least 10 minutes, it can't be hot, then fold it in and ensure it has blended in completely.
This is a great summer dessert, as raspberries are quite cheap at the moment, and it is a very refreshing dessert.
This is a great summer dessert, as raspberries are quite cheap at the moment, and it is a very refreshing dessert.
Recipe
Recipe adapted from Manu Feildel's Cookbook 'Manu's French Kitchen'
Serves 4-5
50ml water
80g caster sugar
2 sheets (5g) silver strength gelatine
250g fresh raspberries
150ml pouring cream
Chantilly Cream:
100ml pouring cream
1/2 vanilla pod, seeds scraped
20g caster sugar
Fresh raspberries and mint sprigs to decorate
Place the water and sugar in a small saucepan, stir over a low heat until the sugar dissolves.
Meanwhile, soak the gelatine in a bowl of cold water for 1-2 minutes or until it has completely softened. Remove the gelatine from the water, carefully squeeze out any excess water and add it to the hot sugar syrup, stir until it has completely dissolved.
Place 150g of the raspberries and sugar syrup into a small food processor and blitz until smooth. Strain through a fine sieve into a bowl (to remove the raspberry seeds), set aside to cool.
Whisk the pouring cream until soft peaks form (be careful to not overwhip the cream as if you do your bavarois will have a grainy texture). Gently fold the cream into raspberry mixture until well combined.
Divide the raspberry mixture into your serving glasses refrigerate for 4 hours or until set.
Serves 4-5
50ml water
80g caster sugar
2 sheets (5g) silver strength gelatine
250g fresh raspberries
150ml pouring cream
Chantilly Cream:
100ml pouring cream
1/2 vanilla pod, seeds scraped
20g caster sugar
Fresh raspberries and mint sprigs to decorate
Place the water and sugar in a small saucepan, stir over a low heat until the sugar dissolves.
Meanwhile, soak the gelatine in a bowl of cold water for 1-2 minutes or until it has completely softened. Remove the gelatine from the water, carefully squeeze out any excess water and add it to the hot sugar syrup, stir until it has completely dissolved.
Place 150g of the raspberries and sugar syrup into a small food processor and blitz until smooth. Strain through a fine sieve into a bowl (to remove the raspberry seeds), set aside to cool.
Whisk the pouring cream until soft peaks form (be careful to not overwhip the cream as if you do your bavarois will have a grainy texture). Gently fold the cream into raspberry mixture until well combined.
Divide the raspberry mixture into your serving glasses refrigerate for 4 hours or until set.
Chantilly Cream: Place the cream, vanilla seeds and sugar in a medium sized bowl. Whisk the cream until soft peaks form (be careful not to overwhip or you will make butter).
To serve, place a small spoonful of the Chantilly Cream on top of each bavarois, Top with the remaining raspberries and a sprig of mint.
To serve, place a small spoonful of the Chantilly Cream on top of each bavarois, Top with the remaining raspberries and a sprig of mint.
Enjoy!
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