Recipe: Perfect Raspberry Bavarois

Raspberry Bavarois. 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.

Unclip and remove the spring form. Pour mix into mold over the dough. Before starting this Raspberry and Lime Bavarois recipe, make sure you have organised all the necessary ingredients. You can have Raspberry Bavarois using 4 ingredients and 8 steps. Here is how you cook it.

Ingredients of Raspberry Bavarois

1. It's 300 grams of Raspberries (frozen).
2. It's 60 grams of Sugar.
3. You need 5 grams of Gelatin (powdered).
4. It's 100 grams of Soy milk cream (or heavy cream).

For the bavarois, soak the gelatine in cold water until soft. Pass the raspberries through a sieve over a bowl and discard the. DIRECTIONS Reserve a few raspberries for decoration and place the remaining raspberries, icing sugar and lemon juice in a blender or food processor and process them until smooth. Press the puree through a sieve to remove the raspberry pips.

Raspberry Bavarois instructions

1. Dissolve the powdered gelatin in 3 tablespoons of water. Bring the frozen raspberries to room temperature, sprinkle half the sugar, and let sit for 30 minutes..
2. When the juices has come out of the raspberries, put the raspberries, along with the juice, into a food processor and process. Then strain to make a smooth juice..
3. Heat raspberry juice and the remaining sugar in a pot over low heat. When the sugar has dissolved, add the gelatin from Step 1 and immediately turn off the heat. Dissolve the gelatin in residual heat..
4. Put the soy milk cream (or heavy cream) into a bowl and whip until it forms soft peaks..
5. Add half of the raspberry liquid to the bowl in Step 4 and mix with a whisk. When the mixture becomes uniform, add the rest of the raspberry liquid and mix in..
6. Pour the bavarois into containers and chill in the refrigerator for at least two hours until firm..
7. ↑ I found this "non-dairy whipping soy milk" at the supermarket..
8. If you want to make two layers, set aside 1/4 of the raspberry liquid. After the bavarois is completely set, pour the raspberry liquid on top and chill again until set..

The Strawberry Bavarois is a very common dessert in Chilean houses. In this recipe, instead of using strawberry gelatine, I use real strawberries and unflavored gelatin. As the sweetness of the fruit varies, I recommend you try the mixture before adding the gelatin to verify that it is the appropriate flavor. Bavarois is a type of set cream made from custard, whipped cream and gelatine. Pour into indiviual moulds and set in the fridge.