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
Process:
- 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.
