Raspberry Bavarois

Ingredients for glaze:

  • 75g raspeberry puree
  • 75g stock syrup (37g sugar + 37g water)
  • 2 leaves of gelatine

Process for glaze:

  • Prepare the stock syrup. In a sauce pan, boil the water + sugar. Remove from heat.
  • Soak the gelatine leaves in cold water
  • Heat up the stock syrup and add the softened gelatine. Mix well.
  • Add the raspberry puree to the pan, whisk for 30sec, remove from heat and let it cool down.
  • Pour the glaze into the base of the plastic moulds.
  • Put in the fridge.

Ingredients for bavarois cream filling:

  • 125g raspberry puree
  • 50ml milk
  • 2 egg yolks
  • 15g caster sugar
  • 1.5 gelatine leaves
  • 75ml double cream


  • Heat lightly the raspberry and milk in a saucepan
  • In a bowl, whisk the egg yolks and sugar
  • Pour the boiling milk into the egg mix and whisk well.
  • Return the mix to the heat and stir for a minute or less. Doesnt have to thicken up!
  • Add the gelatine, mix well.
  • Remove from heat and sieve the mix, leave it to cool down.
  • Whisk the cream to soft picks
  • Fold the soft picks into the raspberry cream.
  • Pour the cream into the moulds and put back in the bridge for 30 minutes.
  • Presentation. Take the moulds from the bridge, to unmould, put the moulds into hot water for a couple of seconds. Then with a sharp knife, make a cut on the base of the mould. Decorate with some mint leaves, cream and fresh red berries.