Minted Raspberry Bavarois Recipes

MINTED RASPBERRY BAVAROIS

Steps:

• 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. Add the chopped mint. You should have about 600ml or 2 1/2 cups of puree.
• Sprinkle 1 tsp of the gelatine over 2 tbsp of boiling water and stir until the gelatine has dissolved. Stir into 2/3 cup of the fruit puree.
• Pour this jelly into a 1 litre mould to chill in the fridge until the jelly is just on the point of setting. Tip the tin to swirl the setting jelly around the sides, and then leave to chill until the jelly has set completely.
• Stir the remaining fruit puree into the custard and yogurt. Dissolve the rest of the gelatine in 3 tbsp of boiling water and stir it in quickly.
• Pour the raspberry custard into the mould and leave it to chill until it has set completely. To serve, dip the mould quickly into hot water and then turn it out and decorate with the reserved raspberries and mint sprigs.

MINTED RASPBERRY LEMONADE

Steps:

• Stir together all the ingredients until the sugar dissolves. Serve well chilled or over ice. Pour into pitchers and garnish with fresh whole raspberries, sliced lemons, and mint leaves, if desired.

BAVARIAN CREAM WITH RASPBERRY COULIS

Steps:

• For the Bavarian cream
• Chill a metal bowl and the whisk attachment of an electric mixer in the freezer for a few minutes. Then whip the cream until it stands in soft peaks. Chill until needed.
• Soak the gelatin in 2/3 cup cold water for 10 minutes.
• Beat the egg yolks with the confectioners' sugar in a large metal bowl until they are pale yellow and have a thick, creamy consistency.
• Bring the milk and the vanilla seeds to a boil in a saucepan, stirring occasionally to make sure the milk does not scorch at the bottom of the pan. Remove from the heat and slowly pour the milk into the egg yolks, stirring constantly.
• Transfer the mixture to a double boiler, or place the metal bowl over a pot of gently boiling water. Continue stirring until the mixture coats a wooden spoon.
• Gradually stir in the dissolved gelatin and place the bowl over a large bowl of ice water. Make sure that the mixture is lump-free. If you discover any lumps, quickly strain the cream through a fine sieve. Continue stirring vigorously until the cream starts to cool and stiffen. This is the time to fold in the whipped cream.
• Immediately pour the Bavarian cream into a large glass serving bowl or individual serving dishes and chill for several hours until set.
• For the coulis
• Cook the raspberries and confections' sugar over low heat for 10 to 15 minutes, stirrig occasionally. Strain through a fine sieve to remove any seeds and chill.
• Take the Bavarian cream and the coulis out of the refrigerator 30 minutes before serving so they can develop their full flavor. Top each serving of Bavarian cream with a few spoonfuls of coulis.

RASPBERRY MINT SAUCE

Steps:

• Put raspberries, mint leaves, lemon juice, and balsamic vinegar in a mixer and mix until smooth.
• Pass through a strainer into a small pan.
• Add sugar.
• Bring to a boil and simmer for a few minutes while constantly stirring.